One tray means little mess for this chop, toss and roast creation. Full of hearty, warming winter vegetables and crowd-pleasing chicken, and generously coated with a maple-mustard sauce, you’ll have dinner ready for your family in under an hour.
Use any in-season vegetables you have on hand such as squash, potatoes, onions and beets. You can also opt for a different protein, such as pork chops, sausages, meatballs or even fish — the options are truly endless.
Prep Time: 10 minutes
Cook Time: 45 minutes
1 whole chicken, cut into 6 to 8 pieces, or chicken pieces of choice (breast, drumsticks, etc.)
1 medium turnip, peeled and sliced into boats
1 large carrot, peeled and cut into medium pieces
1 onion, peeled and thickly sliced
1 medium sweet potato, cut into large pieces
1/2 large bulb or 1 small bulb fennel, cored and sliced into thick strips
1 Tbsp chopped fresh sage, more for garnish
1/4 cup Dijon mustard
1/4 cup maple syrup
2 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp ground black pepper
1. Preheat oven to 400ºF. Arrange chicken, vegetables and sage on a large rimmed baking sheet.
2. In a small bowl, whisk mustard, maple syrup, vinegar, oil, salt and pepper until combined. Add to chicken and vegetables, and toss to coat. Evenly space chicken and vegetables, ensuring chicken is skin side-up.
3. Roast for 40 to 45 minutes, until vegetables are tender and chicken is cooked through with crispy skin.
4. Serve with additional fresh sage, if desired.
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