One-Pan Roasted Chicken and Vegetables

Ingredients

• 4-6 boneless (skinless chicken breast (or a small roasting chicken))
• 10 fingerling potatoes
• 1 onion (cut into large chunks)
• 4 cloves garlic (unpeeled)
• 4 stalks celery
• 6 carrots
• Olive oil
• Salt and pepper
• Fresh thyme sprigs
• 1/4 cup Dijon mustard
• 1/4 cup pure maple syrup
• Fresh parsley (chopped)

Instructions

1. 1

   Prepare vegetables: Put the vegetables in a large baking dish. I peeled the carrots and cut them into large pieces, along with the celery. Add onion, potatoes, thyme, and garlic cloves.

2. 2

   Season vegetables: Pour a few tablespoons of olive oil over. Season well with salt and pepper.

3. 3

   Roast vegetables: Toss to make sure everything is coated. Put the pan in a preheated 425 degree oven for about 25 minutes. I wanted to give my vegetables a head start because they take about 45 minutes to cook. If I was using a whole chicken, I would cook it all at the same time.

4. 4

   Season chicken with salt and pepper and a drizzle of olive oil. Arrange in pan, alongside vegetables.

5. 5

   Roast chicken: Put back in the oven for about 20 minutes, or until the chicken is cooked through.

6. 6

   Mix sauce: Mix together mustard and maple syrup in a small bowl.

7. 7

   Garnish: Drizzle the sauce over the chicken and sprinkle with parsley.