Chicken Thighs With Roasted Sweet Potatoes & Parsnips - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons Dijon mustard (whole-grain)
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt (plus more as needed)
1/2 teaspoon fresh ground black pepper
8 chicken thighs, trimmed of excess fat and skin (With Skin On ( about 6 oz. each)
1 sweet potato, peeled and cut into 1/2-inch pieces (medium-large- 12 oz.)
4 parsnips, peeled and cut into 1/2-inch pieces (medium 6 oz. total)
4 shallots, lobes separated, peeled and halved through the root end
3 slices bacon
1/4 cup fresh flat-leaf parsley, coarsely chopped

Preparation

Stir together the oil, mustard, vinegar, 1/4 teaspoons of the salt, and 1/4 teaspoons of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour and up to 8 hours.
Heat the oven to 425\u00b0F.
Arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. At the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 teaspoons each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minute Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 min., until the chicken is burnished-deeply browned-and the vegetables are tender, about 30 minute more.
Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 minute Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley.
When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. Toss with half of the bacon mixture. Baste the chicken and transfer with tongs to a serving platter. Sprinkle with the remaining bacon mixture, and serve hot.