Since I’m on a roll with this…what the hey!?
Roasted Chicken with maple-glazed parsnips and carrots
Parsnips & carrots washed, peeled and cut (we cut them into strips)
Pre-heat oven to 375F. Season the chicken thighs with coriander, oregano, salt and pepper. Place in oven.
Toss cut parsnip and carrot in olive oil, sprinkle with salt and pepper and place in oven.
Cook chicken for about 45 minutes, or until fully cooked.
Cook parsnip and carrots until almost cooked, about 20 minutes. Take them out of the oven and brush on some maple syrup and put back into the oven to crisp – about 10 minutes.