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Roast Chicken Thighs with Carrots, Parsnips, and Cranberries

Roast Chicken Thighs with Carrots, Parsnips, and Cranberries

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Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 50 minutes

Ingredients: Add ingredients to List

3 carrots, peeled and thinly sliced
3 parsnips, peeled and thinly sliced
1 tablespoon plus 2 tsp. olive oil, divided
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
8 bone-in chicken thighs, skin removed
1 shallot, finely chopped
1/4 cup Inspirations Cranberry Mustard
1/2 cup tomato puree
2 tablespoons dark brown sugar, packed
2 tablespoons orange juice
1 cup fresh or frozen cranberries

directions:

1. Preheat oven to 375 degrees F. Spray a 9-by-13-inch baking pan with vegetable cooking spray.
2. In a medium bowl, toss carrots and parsnips with 1 Tbsp. of the olive oil, then mix in salt and pepper. Spread the vegetables evenly in the prepared pan.Arrange chicken thighs bone-side-down on top of the carrots and parsnips. Bake for 20 minutes.
3. While chicken bakes, heat remaining 2 tsp. olive oil in a medium saucepan overmedium-high heat. Add shallot and cook, stirring, until softened and slightlygolden, about 7 to 8 minutes. Add mustard, tomato puree, brown sugar, andorange juice; stir to blend, then add cranberries. Simmer briefly, just untilberries start to soften. Remove chicken from the oven and pour the cranberrymixture over it, distributing evenly. Return pan to the oven and continue cooking until chicken is cooked through, 25 to 30 minutes.
4. Transfer thighs to a serving platter and surround with carrots and parsnips. Serve immediately.
Source: Hannaford fresh Magazine, November - December 2012

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Quantity Ingredients  
3 carrots, peeled and thinly sliced  
3 parsnips, peeled and thinly sliced  
1 tablespoon plus 2 tsp. olive oil, divided  
1/8 teaspoon salt, or to taste  
1/8 teaspoon freshly ground black pepper, or to ta  
8 bone-in chicken thighs, skin removed  
1 shallot, finely chopped  
1/4 cup Inspirations Cranberry Mustard  
1/2 cup tomato puree  
2 tablespoons dark brown sugar, packed  
2 tablespoons orange juice  
1 cup fresh or frozen cranberries  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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