Maple Glazed Chicken with Roasted Country Vegetables

Ingredients

• 1 pound baby carrots 
• 1 pound baby potatoes red halved
• 1 pound brussels sprouts halved
• 3 tablespoons butter 
• 2 tablespoons canola oil 
• 3.5 pound meat from a rotisserie chicken dry rinsed
• 1 tablespoon chicken seasoning (recommended: McCormick Perfect Pinch)
• 2 tablespoons honey mustard chicken glaze seasoning (recommended: McCormick)
• 0.3 cup maple syrup 
• 0.3 cup orange juice 
• 4 servings salt and pepper black freshly ground
• 1 tablespoon spicy brown mustard 

Equipment

• bowl
• oven
• whisk
• pot
• roasting pan
• kitchen thermometer
• pastry brush

Directions

1. Preheat the oven to 375 degrees F.
2. For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
3. For the chicken: Season the chicken with the chicken seasoning.
4. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
5. For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
6. When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush.
7. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes.
8. Remove the chicken from the oven and let rest for 10 minutes before serving.