Canadian Maple Roasted Chicken Legs with Autumn Vegetables

Shopping list

• 6 piece Chicken legs (skin on)

  Sub
• 400 g Carrots — peeled and cut into chunks

  Sub
• 300 g Parsnips — peeled and cut into chunks

  Sub
• 2 piece Red onions — peeled and cut into wedges

  Sub
• 3 tbsp Olive oil

  Sub
• 3 tbsp Pure maple syrup

  Sub
• 2 tsp Dijon mustard — check label for gluten

  Sub
• 4 piece Fresh thyme sprigs

  Sub
• 3 clove Garlic cloves — peeled and left whole

  Sub
• 1 tsp Black pepper — freshly ground

  Sub
• 1 tsp Fine sea salt

  Sub

Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Arrange the carrots, parsnips, onion wedges and whole garlic cloves in a large roasting tin. Drizzle with 2 tablespoons of olive oil, season with half the salt and pepper, then toss to coat.

3. 3

   Pat the chicken legs dry with kitchen paper. Rub the remaining olive oil over each leg, season with the rest of the salt and pepper, and nestle them on top of the vegetables.

4. 4

   In a small bowl, whisk together the maple syrup and Dijon mustard. Brush this glaze generously over the chicken legs.

5. 5

   Scatter the thyme sprigs over the tin and roast for 45– 50 minutes, basting the chicken halfway through with the pan juices, until the chicken is golden, the skin is crisp and the juices run clear when pierced with a skewer.

6. 6

   Remove the thyme sprigs (they will be woody) and serve the chicken and vegetables on warmed plates, spooning over any sticky pan juices.