Lunch: Honey Mustard-Glazed Chicken Bake

Recipe by The Good Housekeeping Test Kitchen You can make this glaze a day ahead of time, so when it comes time to get cooking it's just a quick pop in the oven to chicken perfection.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Honey Mustard-Glazed Chicken Bake

One tbsp of honey has a glycemic index (GI) of 55.

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" 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

Instructions

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.
Place chicken parts in single layer over vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes.
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.

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