The Easiest Fall Chicken Dinner You Will Ever Make

By Sip and Feast · 60 min

Ingredients

Instructions

1. Whisk the marinade ingredients until smooth. Put the chicken and all the marinade in a sealable bag and refrigerate for at least 2 hours, preferably overnight.
2. Take the chicken out of the fridge. Preheat the oven to 425°F (220°C) with the rack in the middle. Cut the tops off the garlic heads to expose the cloves and set aside.
3. Put the potatoes, parsnips, Brussels sprouts and carrots on a baking sheet or large dish. Toss with olive oil, sage, thyme, salt and pepper. Add the garlic heads cut side up and drizzle each with olive oil. Roast for 25 minutes.
4. Take the pan out and place the chicken pieces skin side up on the vegetables. Pour the marinade over the vegetables. Roast for 10 minutes, then lower the oven to 375°F (190°C) and bake for another 45 to 55 minutes, until the chicken reaches at least 185°F (85°C) inside when checked with a meat thermometer.
5. Take the pan out, brush the chicken with the remaining 1 tablespoon of maple syrup, and broil for 1 to 2 minutes, watching closely so it does not burn.
6. Let the chicken rest loosely covered with foil for 10 minutes before serving. Garnish with sage and thyme.

Summarized from Sip and Feast's video. Watch it for the details.

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