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Chicken Thighs With Roasted Sweet Potatoes & Parsnips

Nutrition per serving    (USDA % daily values)
CAL
804
FAT
115%
CHOL
150%
SOD
66%

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Ingredients for 4 servings

3 tablespoons Dijon mustard (whole-grain)

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

3 tablespoons extra-virgin olive oil

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

3 slices bacon

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

1/4 cup fresh flat-leaf parsley , coarsely chopped

1/2 teaspoon fresh ground black pepper

1/2 teaspoon kosher salt (plus more as needed)

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

1 1/2 tablespoons balsamic vinegar

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