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Roasted Chicken and Vegetables With Maple-Mustard Sauce

Gluten free • 1 hr and 40 mins to make • Serves 8


2 3 1/2- to 4-pound chickens


15 1 1/2 pounds new potatoes, new
2 lbs Carrots
8 stalks Celery
1/4 cup Flat-leaf parsley, fresh leaves
2 Onions
6 sprigs Thyme, fresh


1/4 cup Dijon mustard
1/4 cup Maple syrup, pure

Baking & Spices

1 Kosher salt and black pepper

Oils & Vinegars

4 tbsp Olive oil
Ida Marie Johnston
Ida Marie Johnston • 1 year ago

Roasted Chicken and Vegetables With Maple-Mustard Sauce Recipe

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