Anna Williams
Hands-On Time
20 Mins minutes
Total Time
1 Hour 40 Mins minutes
Yield
Serves 8

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.

Chef's Notes

 

 

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