Here is warming comfort food at its best with economical Ontario winter vegetables. It’s easy to toss together and it all bakes in one pan. Parsnips cook faster than carrots, so cut the parsnips in larger pieces than the carrots.
- 2 lb (1 kg) Ontario Chicken Thighs (about 8)
- 2 Ontario Potatoes, scrubbed and cut into wedges
- 2 Ontario Carrots, cut into chunks
- 2 Ontario Parsnips, cut into chunks
- 2 tbsp (25 mL) olive or vegetable oil
- 1 tsp (5 mL) dried thyme leaves
- Pinch crumbled dried rosemary leaves
- Pinch each salt and pepper
- 2 tbsp (25 mL) Ontario Maple Syrup
- 1 tbsp (15 mL) Dijon mustard
Remove skin and any excess fat from chicken thighs. Line large roasting pan with parchment paper or lightly oiled foil.
In large bowl, combine chicken, 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 single layer in prepared pan. Bake in 350°F (180°C) oven for 40 minutes, stirring occasionally, until vegetables are almost tender and juices run clear when chicken is pierced.
Stir maple syrup with mustard; drizzle over chicken mixture and bake for 10 to 15 minutes to glaze.
- PROTEIN: 44 grams
- FAT: 16 grams
- CARBOHYDRATES: 34 grams
- FIBRE: 4 grams
- CALORIES: 465