One-Pan Roast Deviled Chicken with Carrots, Turnips, and Parsnips

The “simple is best” maxim resounds in this roasted chicken-and-vegetable dish. One of the reasons it tastes so good may be that many of us rarely eat chicken cooked with the bone in and skin on anymore and have forgotten how tasty chicken can be. A simple mustard coating seals in flavor and contributes tang to the sweet vegetables that lie below, bathing them in the chicken-y goodness.