Maple Dijon Chicken with Roasted Winter Vegetables

A succulent chicken dish glazed with maple Dijon sauce, complemented by a medley of roasted winter vegetables.

Cook time: 40 minutes

Servings: 4

Ingredients

• 4 chicken thighs
• 0 salt
• 0 black pepper
• 1 lb baby carrots
• 1 lb parsnips
• 1 lb Brussels sprouts
• 1 tbsp olive oil
• 0 salt
• 0 black pepper
• 3 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crispy skin, and season generously with salt and pepper.
2. Arrange the chopped carrots, parsnips, and Brussels sprouts on a large sheet pan. Drizzle them with olive oil and season with salt and pepper. Toss to coat evenly.
3. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, and fresh thyme.
4. Place the chicken thighs on top of the vegetables. Brush half of the glaze generously over the chicken.
5. Roast everything for 20 minutes. Remove from the oven, brush the chicken with the remaining glaze, and toss the vegetables to ensure even cooking. Return to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are caramelized.
6. Let the chicken rest for 5 minutes before serving. Plate with the roasted vegetables and drizzle any pan juices over the top.