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.
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.
BOURSIN CHICKEN THIGHS
The rich and delicious sauce in this recipe is fast enough to dress up your weeknight chicken thighs and impressive enough to serve your guests! Serve with mashed potatoes or wide egg noodles and your favorite side or salad.
Provided by Bibi
Categories Chicken Thighs
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry with paper towels and season with salt and pepper.
- Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
- Turn chicken and continue cooking about 2 minutes.
- Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
- Remove chicken to a plate or serving platter and keep warm.
- Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
- Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.
Nutrition Facts : Calories 792.5 calories, Carbohydrate 5.9 g, Cholesterol 361.9 mg, Fat 64.4 g, Fiber 0.1 g, Protein 49.3 g, SaturatedFat 36.4 g, Sodium 456 mg
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