A tasty recipe for maple-glazed chicken with root vegetables

Here is a perfect recipe for late fall and winter, when earthy-tasting root vegetables are at their best. A tasty maple glaze acts as a faux skin for the chicken, providing a delicious crust and keeping the chicken moist and juicy without saturated fat.

• Preparation time: 30 minutes.
• Bake time: 45 to 55 minutes.
• Serves 4.

Ingredients:

• 1 kg (4 c) assorted diced peeled root vegetables, such as carrots, parsnips, celery root (see Cook's tip), rutabaga and/or turnips
• 15 ml (1 tbsp) olive oil
• 2 g (1/2 tsp) salt
• 2 g (1/2 tsp) freshly ground black pepper
• 1.25 kg (2 1/2 lbs) bone-in chicken thighs and/or drumsticks, skin removed and fat trimmed
• 15 ml (1 tbsp) Dijon mustard
• 15 ml (1 tbsp) maple syrup
• 10 g (2 tsp) chopped fresh thyme or 4 g (1/2 tsp) dried thyme
• 125 ml (1/2 c) apple cider
• 125 ml (1/2 c) reduced-sodium chicken broth

Instructions:

1. Preheat the oven to 200°C (400°F). Coat a large roasting pan with cooking spray.
2. Place the vegetables in the pan and toss with the oil, one gram (1/4 teaspoon) salt and one gram (1/4 teaspoon) pepper. Push the vegetables toward the outside of the pan.
3. Sprinkle the chicken with the remaining one gram (1/4 teaspoon) salt and one gram (1/4 teaspoon) pepper and place skinned side down in the centre of the pan. Bake, uncovered, for 15 minutes.
4. Meanwhile, in a small bowl, combine the mustard, syrup and thyme.
5. Stir the vegetables and turn the chicken pieces. Brush the chicken with the mustard mixture. Bake, stirring the vegetables occasionally, until the vegetables are glazed and tender and the chicken is cooked through (an instant-read thermometer should register 82°C/180°F), 30 to 40 minutes. (If either the chicken or vegetables are done first, remove and keep warm.)
6. Transfer to a platter or individual plates. Add the apple cider and broth to the roasting pan, place over two burners and bring to a boil over medium-high heat. Boil for two to three minutes. Drizzle the sauce over the chicken and vegetables.

• One serving is two pieces of chicken and 125 grams (1/2 cup) of vegetables.

Every serving contains:

• 370 calories
• 33 g protein
• 24 g carbohydrates
• 4 g fibre
• 16 g total fat
• 4 g saturated fat
• 108 mg cholesterol
• 568 mg sodium

• Celery root, also known as celeriac, is gnarly looking, but it's easy to peel the rough skin with a sharp knife. The creamy flesh has a nutty flavour reminiscent of celery and parsley.
• It can be served raw (shredded and tossed with vinaigrette dressing) or cooked.
• It's delicious boiled and pureed (like mashed potatoes), sautéed or roasted.

Try this delicious recipe tonight for a healthy meal that's sure to please your entire family!