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Maple Mustard Chicken with Root Vegetables
Rachel Kim

Maple Mustard Chicken with Root Vegetables

Carrots and parsnips roast first, then chicken joins under a maple-Dijon glaze. That head start is the entire moisture strategy: the roots get their needed time without forcing the breasts to overcook. Vinegar keeps the glaze from becoming sweet breakfast syrup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound carrots cut into 2-inch pieces
  • 1 pound parsnips cut into 2-inch pieces
  • 3 tablespoons olive oil divided
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 4 boneless skinless chicken breasts 6 ounces each
  • 1/4 cup Dijon mustard
  • 3 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried thyme

Method
 

  1. Heat the oven to 425°F. Toss carrots and parsnips with 2 tablespoons oil and 3/4 teaspoon salt and roast for 18 minutes.
  2. Pound chicken to an even 3/4-inch thickness and season with remaining salt and pepper.
  3. Whisk Dijon, maple, vinegar, thyme and remaining oil. Turn vegetables, add chicken and brush everything with the glaze.
  4. Roast 16 to 20 minutes more, removing chicken at 165°F. Rest 5 minutes before serving.