Roasted Chicken Thighs with Sweet Potatoes and Parsnips

Page 84

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This was fine. But nothing about it inspires me to want to make it again. The marinade is a mix of EVOO, whole grain dijon mustard and balsamic vinegar. The plate is garnished with a mix of chopped parsley and crumbled bacon. Somehow though the whole is less than the sum of the parts.

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