Recipe - Chicken and vegetable bake with maple mustard glaze

Here is warming comfort food at its best with economical Ontario winter vegetables. It’s easy to toss together and it all bakes in one pan. Parsnips cook faster than carrots, so cut the parsnips in larger pieces than the carrots.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 4

Ingredients:
2 lb chicken thighs (about 8)
2 medium potatoes, scrubbed and cut into wedges
2 medium carrots, cut into chunks
2 medium parsnips, cut into chunks
2 tbsp olive or vegetable oil
1 tsp dried thyme leaves
Pinch crumbled dried rosemary leaves
Pinch each salt and pepper
2 tbsp Ontario maple syrup
1 tbsp Dijon mustard

Preparation instructions:

Remove skin and any excess fat from chicken thighs. Line large roasting pan with parchment paper or lightly oiled foil.

In large bowl, combine chicken, 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 single layer in prepared pan. Bake in 350°F oven for 40 minutes, stirring occasionally, until vegetables are almost tender and juices run clear when chicken is pierced.

Stir maple syrup with mustard; drizzle over chicken mixture and bake for 10 to 15 minutes to glaze.

Nutritional Information:

1 Serving:
Protein: 44 grams
Fat: 16 grams
Carbohydrates: 34 grams
Fibre: 4 grams
Calories: 465