Best 4 Burnished Chicken Thighs With Roasted Sweet Potatoes Parsnips Shallots Recipes
Feast your senses with our tantalizing recipe for burnished chicken thighs, accompanied by a medley of roasted sweet potatoes, parsnips, and shallots. Embark on a culinary journey where crispy-skinned chicken thighs, infused with aromatic herbs and spices, take center stage. Roasted vegetables, caramelized to perfection, add a vibrant symphony of flavors and textures. Get ready to indulge in a delectable dish that will leave your taste buds yearning for more.
Here are our top 4 tried and tested recipes!
BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES
I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. - Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 480 calories, Fat 27g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 604mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 5g fiber), Protein 27g protein.
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS
From the Fine Cooking Website. The preparation time includes 1 hour marinating. You can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the morning and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you're not home during the day, don't worry about that.
Provided by CookGordon
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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°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, 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.
Nutrition Facts : Calories 570.9, Fat 42, SaturatedFat 10.4, Cholesterol 162, Sodium 562.6, Carbohydrate 12, Fiber 1.5, Sugar 2.4, Protein 34.8
BURNISHED CHICKEN THIGHS WITH ROASTED SWEET POTATOES, PARSNIPS & SHALLOTS
Steps:
- Stir together the oil, mustard, vinegar, 1/4 teaspoon of the salt and 1/4 teaspoon 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 atleast 1 hr and up to 8 hrs. Heat the oven to 425 degrees 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, parsnips, shallots, and the remaining 1/4 teaspoon each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and 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 burnished-deeply browned-and the vegetables are tender, about 30 minutes more. Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5-8 minutes. 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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and avoid scrambling during the cooking process.
- Season Generously: Don't be shy with the seasonings! Season your chicken thighs and vegetables liberally with salt, pepper, and your favorite herbs and spices. This will help enhance their flavor.
- Roast at High Heat: Roasting the chicken and vegetables at a high temperature will help them caramelize and develop a delicious crispy exterior.
- Use a Cast Iron Skillet: If you have one, use a cast iron skillet to roast the chicken and vegetables. Cast iron skillets retain heat well and evenly, which will help the chicken cook through and the vegetables to caramelize.
- Don't Crowd the Pan: When roasting the chicken and vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
- Roast until Tender: The chicken is done roasting when it reaches an internal temperature of 165°F (74°C). The vegetables are done roasting when they are tender and slightly caramelized.
Conclusion:
This recipe for Burnished Chicken Thighs with Roasted Sweet Potatoes, Parsnips, and Shallots is a delicious and easy-to-make weeknight meal. The chicken is tender and juicy, the vegetables are roasted to perfection, and the garlic-herb butter adds a delicious flavor to the entire dish. Whether you're serving it to your family or friends, this recipe is sure to be a hit.
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