|15 min||30 min||4|
|227 gm||Carrots (julienned into 2 inch pieces)|
|227 gm||Parsnip (julienned into 2 inch pieces)|
|227 gm||Green/yellow string beans, raw (trimmed and cut into 2 inch pieces)|
|1 tbsp||Avocado oil (divided)|
|1/2 tsp||Sea Salt|
|1 dash||Black pepper|
|1 kg||Chicken thighs, bone-in, skinless|
|2 tbsp||Avocado oil (for dressing)|
|1 tbsp||Dijon mustard (for dressing)|
|1 tbsp||Apple cider vinegar (for dressing)|
|2 tbsp||Maple syrup (for dressing)|
|1 tsp||Garlic (minced; for dressing)|
|1 tbsp||Thyme, fresh (chopped; for dressing)|
|1 tbsp||Sage, fresh (chopped; for dressing)|
|1 tbsp||Rosemary, fresh (chopped; for dressing)|
1. Preheat the oven to 450°F (232°C). Place the vegetables on a rimmed baking sheet and drizzle with avocado oil and the salt and pepper. Give them a toss to evenly coat each vegetable
2. In a small bowl, mix together avocado oil, mustard, apple cider vinegar, maple syrup, garlic, and herbs.
3. Nestle the chicken between the vegetables on the baking tray. Sprinkle with salt and pepper. Spoon the dressing on top of the chicken, reserving a little less than half.
4. Bake in the preheated oven for 30 minutes. Halfway through the cooking time, baste the chicken with the remaining dressing and stir the vegetables a bit. Cook until the internal temperature of the chicken has reached 165°F (74°C).
*If additional browning of the chicken is desired, cook under the broiler for a few minutes at the end of the cooking time.