Burnished Chicken Thighs With Roasted Sweet Potatoes & Parsnips

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1-1/2 Tbs. balsamic vinegar

4 medium parsnips (6 oz. total), peeled and cut into 1/2-inch pieces

4 small shallots, lobes separated, peeled and halved through the root end

1/2 tsp. kosher salt, plus more as needed

3 Tbs. whole-grain Dijon mustard

1 medium-large (12 oz.) sweet potato, peeled and cut into 1/2-inch pieces

3 strips bacon

8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin

3 Tbs. extra-virgin olive oil

1/2 tsp. freshly ground black pepper

1/4 cup coarsely chopped fresh flat-leaf parsley

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