Roasted Chicken Thighs with Sweet Potatoes and Parsnips

Fine Cooking

Magazine Issue 2010 · The Best of Fine Cooking - Chicken View Magazine Issues

Page 84

Cuisine: North American

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↕ Cooked ↓

aj12754

15 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

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.

Report