"I came downstairs to see what smells so good" my daughter said. That girl and her nose...they don't ever miss a beat. Chicken roasting, sauce simmering, or bread baking. She smells it all. She can even smell pasta boiling. I'm not really sure how she's mastered the scent of pasta hitting boiling water, but her nose never seems to betray her.
In this case her little sniffer was smelling the heavenly scent of this savory roast chicken bathed in Dijon mustard and maple syrup. To her credit, the smell was enough to make anyone's mouth water. The comforting aroma of chicken roasting on a cold, snowy day...I'm pretty sure there's nothing better.
Roast Chicken with Dijon and Maple Syrup
Adapted from The Telegraph
by Diana Henry
5-6 chicken legs or thighs*
2 tbsp Dijon mustard
4 tbsp maple syrup
2 carrots, chopped into large chunks
1 shallot, cut into rings
salt and freshly cracked black pepper, to taste
Notes: You can roast a whole chicken using the spatchcocking method or use chicken pieces. I used legs because it's what I had on hand. Cooking times vary depending on the size of your chicken. I served this chicken with brown rice and broccoli.
Preheat the oven to 400°F. Place chicken and carrots in a cast iron skillet or casserole dish. Top with Dijon mustard, maple syrup, shallot, and salt and pepper, to taste. Mix well to incorporate. Place into the preheated oven and bake for around 60 minutes, or until juices run clear.
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