Chicken and Vegetable Bake
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- Remove skin and any excess fat from chicken thighs. Line roasting pan with parchment paper or lightly oiled foil.
- 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.
- Stir maple syrup with mustard; drizzle over chicken mixture and bake for 10-15 minutes to glaze.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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