|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)|
|3 tbsp||Avocado oil (divided)|
|1/2 tsp||Sea salt|
|1/4 tsp||Black pepper|
|1 kg||Chicken thighs, bone-in, skinless|
|1 tbsp||Dijon mustard|
|1 tbsp||Apple cider vinegar|
|2 tbsp||Maple syrup|
|1 tsp||Garlic (minced)|
|1 tbsp||Thyme, fresh (chopped)|
|1 tbsp||Sage, fresh (chopped)|
|1 tbsp||Rosemary, fresh (chopped)|
1. Preheat the oven to 450 degrees. Place the vegetables on a rimmed baking sheet and drizzle with 1 tablespoon avocado oil and the salt and pepper. Give them a toss to evenly coat each vegetable
2. In a small bowl, mix together the remaining 2 tablespoons of 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. Half way through the cooking time, baste the chicken with the remaining dressing and stir the vegetables a bit.
If additional browning of the chicken is desired, cook under the broiler for a few minutes at the end of the cooking time. Check to make sure the internal temperature of the chicken has reached 165 degrees. Enjoy!
julienned cut - are pieces cut lengthwise into 1/4 inch thick slices
are high in beta-carotene, fiber and vitamin K
are a great root vegetable, they rich in antioxidants and high in soluble and insoluble fiber
are a great source of fiber and folic acid