I absolutely love chicken for dinner. In fact, this week, I ate chicken 4 days in a row. I loved every bite and am always looking for unique recipes. This one is my staple and oh, soooooo yumma-licious! Check your pantry for the ingredients.
1 lb. parsnips, sliced on an angle
1 lb. Yukon Gold potatoes, scrubbed and quartered
½ lb. carrots, quartered lengthwise, then cut into 2-in. pieces
1 med. Red onion, cut into 8 wedges
2 Tbsp. olive oil
5 sprigs fresh thyme
4 small chicken drumsticks (about 1 lb.)
3 Tbsp. Dijon mustard
2 Tbsp. whole-grain mustard
2 Tbsp. honey
1 Tbsp. brown sugar
- Preheat oven to 425 degrees. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and ½ tsp. salt. Roast 15 minutes.
- Place chicken parts in single layer over vegetables. Sprinkle with ½ tsp. salt and ¼ tsp. pepper. Roast 15 minutes.
- In medium bowl, whisk Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees) and vegetables are tender. Serve chicken with vegetables.
*Make ahead tip – Vegetables can be prepared for roasting up to 1 day before, covered and refrigerated. (Place cut potatoes in a bowl. Fill with enough cold water to cover plus the juice of ½ lemon to prevent browning. Drain and pat dry before roasting.) Glaze can be made up to 1 day ahead.