Chicken Thighs with Roasted Sweet Potatoes and Shallots
||2014-04-22, 9:34 AM|
3 Tbs. extra-virgin olive oil
3 Tbs. honey Dijon mustard
2 Tbs. balsamic vinegar
½ tsp. sea salt, plus more as needed
½ tsp. freshly ground black pepper
8 chicken thighs skinless and boneless
2 medium-large sweet potatoes, peeled and cut into ½-inch pieces
5 medium carrots peeled and cut into ½-inch pieces
5 small shallots, peeled and halved
¼ cup coarsely chopped fresh flat-leaf parsley
Stir together the oil, mustard, vinegar, ¼ tsp. of the salt, and ¼ tsp. 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°F.
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, carrots, shallots, and the remaining ¼ tsp. each salt and pepper. Spread into a single layer. Roast for 20 minutes. Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 minutes, until the chicken is browned and the vegetables are tender, about 30 minutes more.
When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon.
Sprinkle some parsley.
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