- 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
- 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. Pour a few tablespoons of olive oil over. Season well with salt and pepper. 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. Season chicken with salt and pepper and a drizzle of olive oil. Arrange in pan, alongside vegetables. Put back in the oven for about 20 minutes, or until the chicken is cooked through.
- Mix together mustard and maple syrup in a small bowl. Drizzle the sauce over the chicken and sprinkle with parsley.