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servings:

I doubled the sauce in this recipe and reserved half as a glaze for the potatoes and beets. Simply cook the sauce down for 5 minutes in a saucepan, then pour over vegetables. Roast the vegetables in the oven along side the chicken.

• 2 teaspoons olive oil
• 4 chicken legs, thighs, or breasts
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/4 cup 100% maple syrup
• 2 teaspoons chopped fresh thyme
• 2 medium garlic cloves, thinly sliced
• 1 tablespoon cider vinegar
• 1 tablespoon stone-ground mustard, or spicy brown mustard

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