Chicken and Vegetable Bake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. 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:
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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