From The Mix, January/February 2011
Makes 6–8 servings
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 chicken thighs, boneless, skinless, halved
12 ounces sweet potato, 3/4-inch-wide spears
6 ounces parsnip, peeled and sliced (about 1 large)
8 small shallots, peeled and halved
1 bunch kale, stems removed, leaves thinly sliced
In a storage tub large enough for the chicken, whisk the olive oil, balsamic, salt and pepper. Add the chicken and toss to coat. Marinate overnight or for several hours. Preheat oven to 425 degrees. In a large roasting pan, spread the vegetables. Drain the marinade from the chicken into the pan and toss with the vegetables. Place the chicken on top and put in the oven.
Roast for 40 minutes, shaking the pan to loosen the vegetables every 10 minutes. Pierce a sweet potato chunk to make sure it is tender, if not, put back for 10 minutes. Add the kale and roast for 10 minutes, stirring after 5 minutes. When the roots are tender and the kale is wilted, transfer to a serving platter. Serve hot.