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“Here is a warming comfort food at its best with economical local winter vegetables. It's easy to toss together and all bakes in one pan. Parsnips cook faster than carrots, so cut the parsnips in larger pieces than the carrots.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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