Maple Mustard Traybake

Chicken, Parsnips and Broccoli tossed with Maple Syrup, Wholegrain Mustard,
Lemon & Thyme

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
50 minutes

Total Time
1 hour

Course:

Main Course

Cuisine:

American British

Keywords:

Broccoli chicken baked Lemon autumn comfort food easy bake One Pan oven Entertaining Family Guests one pot whole crowd Grain Dinner Crowd Pleaser Mustard Dinner Party marinade maple parsnip Meal Golden Syrup Roast Dinner Wholegrain

🧂 Ingredients

8 Chicken Thighs or Drumsticks

or 4 of each
8 Parsnips

or 6 if they are very large
1 head Broccoli
1 tbsp Olive Oil
1 tbsp Wholegrain Mustard
1 Lemon
2 tbsp Maple Syrup
1 tsp Coarse Salt
2-3 tsp Fresh Thyme Leaves

Instructions

1 First turn the oven on to 200°C

Next peel the Parsnips and cut in half lengthwise and then half again
lengthwise. Place in a roasting tin along with the Chicken portions.

In a bowl mix together the Wholegrain Mustard, Maple Syrup, Juice from half the
Lemon, Salt & Thyme Leaves. Once combined Pour over the Chicken and Parsnips and
toss to coat.

Next place in the centre of the oven for 30 minutes
2 During this time cut the head of Broccoli into florets.

After the Chicken and Parsnips have had their 30 minutes, toss the broccoli in
the Olive Oil and then add the the tray with the Parsnips and Chicken. Give it a
quick turn in the glaze then cook for 15-20 minutes.

Once cooked the chicken will be burnished the Parsnips crisp outside and the
broccoli just tender.

Eat immediately, served with a lemon wedge.