Chicken and Vegetable Bake Recipe

Name: Chicken and Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs (about 8); 2 medium potatoes, scrubbed and cut into wedges; 2 medium carrots, cut into chunks; 2 medium parsnips, cur into chunks; 2 tablespoons olive oil; 1 teaspoon dried thyme leaves; 1 pinch dried rosemary; 1 pinch salt and pepper; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard

Servings: persons

2 lbs chicken thighs (about 8)
2 medium potatoes, scrubbed and cut into wedges
2 medium carrots, cut into chunks
2 medium parsnips, cur into chunks
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1 pinch dried rosemary
1 pinch salt and pepper
2 tablespoons maple syrup
1 tablespoon Dijon mustard

1
Remove skin and any excess fat from chicken thighs.
2
Line roasting pan with parchment paper or lightly oiled foil.
3
In large bowl, combine chickn, potatoes, carrots, and parsnips.
4
In small dish, combine oil, thyme, rosemary, salt and pepper; pour over chicken and vegetables, tossing to coat evenly.
5
Arrange in a single layer in prepared pan.
6
Bake in 350F oven for 40 minutes, stirring occasionally, until vegetables are almost tender and juices run clear when chicken is pierced.
7
Stir maple syrup with mustard; drizzle over chicken mixture and bake for 10-15 minutes to glaze.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs chicken thighs (about 8), 2 medium potatoes, scrubbed and cut into wedges, 2 medium carrots, cut into chunks, 2 medium parsnips, cur into chunks, and more.

Yes, Chicken and Vegetable Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Bake

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