Maple-Glazed Chicken and Vegetables


2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 tablespoon cooking oil
3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick
1 large onion, cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1 tablespoon margarine or butter
1/3 cup maple syrup or maple-flavored syrup


1. Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes.
2. Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to
20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.
3. Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken.

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