Rating: 4.5 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 10
Dawn Perry

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Credit: Anna Williams

Recipe Summary

hands-on:
20 mins
total:
1 hr 40 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425°F. On a large rimmed baking sheet, toss the potatoes and onions with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Dividing evenly, rub the chickens with 1 tablespoon of the remaining oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Tie the chicken legs together and nestle the chickens in the potatoes and onions.

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  • On a second large rimmed baking sheet, toss the celery and carrots with the thyme, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

  • Roast the chickens and vegetables, tossing the vegetables halfway through, until the chickens reach an internal temperature of 165° F in the thickest part of a thigh, 1 to 1¼ hours. Transfer the chickens to a cutting board and let rest for at least 10 minutes. Combine the vegetables on one of the pans and toss with the parsley.

  • In a small bowl, mix together the mustard and maple syrup.

  • Reserve one chicken and half the vegetables and sauce for tomorrow’s dinner. Serve the remaining chicken and vegetables with the remaining sauce.

  • Reheat and serve:Cut the chicken into quarters. Reheat with the vegetables in a covered baking dish at 350° F for 12 to 15 minutes.

Nutrition Facts

606 calories; fat 29g; saturated fat 7g; cholesterol 142mg; sodium 903mg; protein 48g; carbohydrates 37g; sugars 13g; fiber 6g; iron 3mg; calcium 102mg.
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