Maple Mustard Glazed Chicken with Roasted Root Vegetables

Ingredients

• 400 g Chicken drumtstick, skinned
• 1 tbsp Olive oil
• 2 tbsp Dijon mustard
• 2 tbsp Maple syrup
• 30 ml Apple cider vinaigrette
• 250 g Carrots
• 250 g Parsnip
• 400 g Sweet potato
• 2 tbsp Thyme, dried
• 1 g Table salt

Method

1. Preheat oven to 200°C.
2. In a small bowl, whisk together Dijon mustard, maple syrup, and apple cider vinegar.
3. Place chicken thighs on a baking sheet and brush with half of the glaze. Arrange diced carrots, parsnips, and sweet potatoes around the chicken.
4. Drizzle olive oil over the vegetables and sprinkle with thyme, salt, and pepper. Toss to coat evenly.
5. Roast in the oven for 30-35 minutes, until chicken is cooked through and vegetables are tender.
6. Brush chicken with remaining glaze before serving.