Ingredients
4 tablespoons olive oil, divided 3 tablespoons stone-ground mustard2 tablespoons balsamic vinaigrette3/4 teaspoon kosher salt, divided3/4 teaspoon freshly ground pepper, divided6 bone-in chicken thighs (about 2-1/4 pounds)4 medium parsnips, peeled and cut into 1/2-inch pieces1 medium sweet potato, peeled and cut into 1/2-inch pieces4 shallots, chopped1/4 teaspoon caraway seeds4 tablespoons minced fresh parsley, divided 3 bacon strips, cooked and crumbled, divided
Preparation
In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight.
Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan.
Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer.
Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.
