Maple Mustard Chicken Pieces

INGREDIENTS

• 1/4 c sugar-free pancake syrup
• 1/4 c balsamic vinaigrette dressing
• 2 Tbsp coarse ground mustard
• 6 leg quarters or 8 thighs
• 1 lb carrots, peeled
• 1 lb new potatoes, halved
• 2 Tbsp mayonnaise

PREPARATION

1. Heat oven to 400
2. Whisk syrup, dressing and mustard.
3. Place chicken on one side of parchment-lined baking sheet.
4. Place veggies on the other.
5. Use half of syrup mixture to brush chicken--reserve other half.
6. Brush veggies with mayonnaise.
7. Bake 30 minutes' turn vegetables.
8. Brushing chicken occasionally with reserved mixture, bake 30 minutes longer or until chicken is 165.

( kraftrecipes.com ) -- JMag Guthrie - 2014-12-08