Chicken And Vegetable Bake

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 lbs chicken thighs (about 8)
• 2 medium potatoes, scrubbed and cut into wedges
• 2 medium carrots, cut into chunks
• 2 medium parsnips, cur into chunks
• 2 tablespoons olive oil
• 1 teaspoon dried thyme leaves
• 1 pinch dried rosemary
• 1 pinch salt and pepper
• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard

Recipe

• 1 remove skin and any excess fat from chicken thighs. line roasting pan with parchment paper or lightly oiled foil.
• 2 in large bowl, combine chickn, potatoes, carrots, and parsnips. in small dish, combine oil, thyme, rosemary, salt and pepper; pour over chicken and vegetables, tossing to coat evenly. arrange in a single layer in prepared pan. bake in 350f oven for 40 minutes, stirring occasionally, until vegetables are almost tender and juices run clear when chicken is pierced.
• 3 stir maple syrup with mustard; drizzle over chicken mixture and bake for 10-15 minutes to glaze.