Canadian Maple Roasted Chicken with Root Vegetables and Thyme

Shopping list

• 8 piece chicken thighs, bone-in, skin-on

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• 300 g parsnips — peeled and cut into chunks

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• 300 g carrots — peeled and cut into chunks

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• 200 g turnip — peeled and cut into chunks

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• 3 tbsp olive oil

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• 4 tbsp maple syrup — pure

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• 2 tsp Dijon mustard

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• 6 sprig fresh thyme — leaves picked

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• 3 clove garlic — crushed

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• 1 tsp black pepper — freshly ground

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Step by step

1. 1

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

2. 2

   In a large bowl, toss the parsnips, carrots and turnip with 2 tablespoons olive oil and half the thyme leaves.

3. 3

   Spread the vegetables in a single layer in a large roasting tin.

4. 4

   In a small bowl, whisk together the maple syrup, Dijon mustard, crushed garlic, remaining thyme, remaining olive oil and black pepper.

5. 5

   Pat the chicken thighs dry, then brush them all over with the maple glaze.

6. 6

   Nestle the chicken thighs among the vegetables, skin side up.

7. 7

   Roast for 40– 45 minutes, basting halfway through, until the chicken skin is golden and crisp and the juices run clear when pierced at the thickest part.

8. 8

   Rest for 5 minutes, then serve hot with the roasted vegetables and pan juices spooned over.