Burnished chicken thighs with roasted sweet potatoes, parsnips & shallots from Fine Cooking Annual, Volume 2: A Year of Great Recipes, Tips & Techniques by Fine Cooking Magazine

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Notes about this recipe

  • Eat Your Books

    Marinate 1-8 hours.

  • eliza on September 28, 2014

    One of my all time favourite chicken recipes. Veggies can be swapped out for other things such as red pepper and Brussels sprouts for example. I’ve also done this with king oyster mushrooms which is very delicious. The only changes I make are that I double the marinade and also put some oil and salt on the veggies. Very easy to make too. Page 144.

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