Combine Balsamic vinegar and Maple syrup in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until reduced and thickened into a glaze. Set aside.
In a large bowl, toss the Chicken and Vegetables with Olive oil, Thyme sprigs, Garlic cloves, Fleur de sel, and Black pepper.
Spread the Vegetables in a single layer on a large baking sheet.
Arrange the Chicken pieces among the Vegetables.
Roast for 40-45 minutes, or until the Chicken is cooked through and the Vegetables are tender and slightly caramelized.
Drizzle the Balsamic Glaze over the Chicken and Vegetables before serving.
Ingredients
4
1.5 lbs680 gOrganic chicken-cut into pieces
1 lb450 gHeirloom carrots-peeled and chopped
1 lb450 gParsnips-peeled and chopped
11Fennel bulb-sliced
1/2 cup120 mLBalsamic vinegar
1 tbsp15 mLMaple syrup
4 tbsp60 mLExtra virgin olive oil
2 sprigs2Fresh thyme
2 cloves10 mLGarlic-smashed
1/2 tsp2.5 mLFleur de sel
1/4 tsp1.25 mLFreshly ground black pepper
Equipment
Large baking sheet
Large bowl
Small saucepan
Instructions
Preheat oven to 425°F (220°C).
Combine Balsamic vinegar and Maple syrup in a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until reduced and thickened into a glaze. Set aside.
In a large bowl, toss the Chicken and Vegetables with Olive oil, Thyme sprigs, Garlic cloves, Fleur de sel, and Black pepper.
Spread the Vegetables in a single layer on a large baking sheet.
Arrange the Chicken pieces among the Vegetables.
Roast for 40-45 minutes, or until the Chicken is cooked through and the Vegetables are tender and slightly caramelized.
Drizzle the Balsamic Glaze over the Chicken and Vegetables before serving.
Comments