Here is warming comfort food at its best with economical Ontario winter vegetables. It’s easy to toss together and it all bakes in one pan. Parsnips cook faster than carrots, so cut the parsnips in larger pieces than the carrots.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves 4


2 lb (1 kg) Ontario Chicken Thighs (about 8)
2 medium Ontario Potatoes, scrubbed and cut into wedges
2 medium Ontario Carrots, cut into chunks
2 medium Ontario Parsnips, cut into chunks
2 tbsp (25 mL) olive or vegetable oil
1 tsp (5 mL) dried thyme leaves
Pinch of crumbled dried rosemary leaves
Pinch each of salt and pepper
2 tbsp (25 mL) Ontario Maple Syrup
1 tbsp (15 mL) Dijon mustard


Remove skin and any excess fat from chicken thighs. Line large roasting pan with parchment paper or lightly oiled foil.

In large bowl, combine chicken, potatoes, carrots and parsnips. In small dish, combine oil, thyme, rosemary, salt and pepper; pour over chicken and vegetables, tossing to coat evenly. Arrange in single layer in prepared pan. Bake in 350°F (180°C) oven for 40 minutes, stirring occasionally, until vegetables are almost tender and juices run clear when chicken is pierced.