A delightful twist on a classic roasted chicken dish, featuring a maple and Dijon glaze for a sweet and tangy flavor.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated to achieve even cooking.
Cut the baby potatoes and carrots into bite-sized pieces. Slice the red onion into wedges.
Cut vegetables uniformly to ensure they cook evenly.
Toss the prepared vegetables with olive oil, salt, and pepper in a baking dish.
Use your hands to mix for better coating.
Nestle the garlic cloves and rosemary sprigs among the vegetables.
Crush the garlic slightly for a more intense flavor.
Place the chicken pieces on top of the vegetables.
Position the chicken skin-side up for a crispy finish.
Bake the dish uncovered in the oven for 30 minutes.
Check halfway through to ensure even cooking.
Mix the maple syrup and Dijon mustard in a small bowl.
Adjust the ratio of syrup to mustard to taste.
Remove the baking dish from the oven. Brush the glaze over the chicken pieces.
Apply the glaze generously for a rich flavor.
Stir the vegetables gently to ensure even cooking.
Be careful not to mash the vegetables while stirring.
Return the dish to the oven and bake for an additional 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Use a meat thermometer to check the chicken's internal temperature.
Serve the chicken and vegetables hot, garnished with fresh rosemary if desired.
Pair with a side salad or crusty bread for a complete meal.
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