Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
6 to 8 Skinless and Boneless Chicken Breasts and Thighs
1/2 cup maple syrup
3 tablespoons Dijon mustard
1 teaspoon ground dried sage
Salt and ground pepper to taste
8-10 small new potatoes scrubbed (optional)
1 bag (16 ounces) frozen baby carrots
1 cup frozen pearl onions
Preheat oven to 350°F. Arrange chicken in a lightly greased 13 by 9-inch baking dish. Cover and bake 20 minutes.
Meanwhile, in small bowl, combine maple syrup, mustard, sage, salt, and pepper.
Remove chicken from oven; add vegetables and baste with syrup mixture. Return to oven; bake, uncovered, 1 hour longer, or until chicken is well glazed and cooked through, basting frequently with syrup mixture. Ready In: 95 minutes.