Honey Mustard Glazed Chicken Bake

 This recipe comes from goodhousekeeping.com.

Ingredients

1 lb. parsnips, sliced on an angle

1 lb. Yukon Gold potatoes, scrubbed and quartered

1/2 lb. carrots, quartered lengthwise, then cut into 2-inch pieces

1 medium red onion, cut into 8 wedges

2 tbsp. olive oil

5 sprigs fresh thyme

4 small chicken thighs (about 1 1/2 lb.)

4 small chicken drumsticks (about 1 lb.)

3 tbsp. Dijon mustard

2 tbsp. whole-grain mustard

2 tbsp. honey

1 tbsp. brown sugar

NOTE: I did not use the parsnips. And I substituted 6-7 boneless thighs for the chicken.

Directions

1. Preheat oven to 425 degrees F. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and 1/2 teaspoon salt. Roast 15 minutes.
2. Place chicken parts in single layer over vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes.
3. In medium bowl, whisk Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees F) and vegetables are tender. Serve chicken with vegetables. NOTE: I had to roast an extra 10 minutes or so for the veggies, but don't roast so long that the chicken gets dry.