Roasted Maple & Mustard Chicken

serves 4

    4 tablespoons butter
    2 pounds medium potatoes, skin-on and cut into wedges
    4 crispy apples, quartered, cored then cut into 8 wedges per apple
    3 medium yellow onions, peeled, cut into 6 wedges each with root attached
    Salt and pepper
    2 tablespoons fresh thyme, finely chopped
    1 5-pound chicken, quartered
    EVOO Extra Virgin Olive Oil, for drizzling
    About 1/3 cup dark amber maple syrup
    About 1/3 cup grainy mustard
    About 2 tablespoons cider vinegar
    About 2 tablespoons Worcestershire sauce
    About 1/3 cup chicken stock
    2 cloves garlic, finely chopped or grated garlic
    3 tablespoons grated shallot

Preheat oven to 400F.

Melt butter in a small pan or microwave.

In a shallow roasting pan, dress potatoes, apples and onions with melted butter, and season with salt, pepper and fresh thyme. Roast 10 minutes then remove from oven.

Dress chicken with EVOO, salt and pepper, and arrange over potatoes and onions.

Combine syrup, mustard, vinegar, Worcestershire, stock, garlic and shallot in a small bowl. Pour sauce evenly over the chicken and potatoes, and roast 1 hour more.