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Roasted Chicken and Vegetables With Maple-Mustard Sauce
- 1 1/2 pounds new potatoes (about 15), halved if large
- 2 onions, cut into 1/2-inch-thick wedges
- 4 tablespoons olive oil
- 2 kosher salt and black pepper
- 8 3 1/2- to 4-pound chickens
- 2 pounds stalks celery, cut into 2-inch pieces
- 6 carrots, cut into 2-inch pieces
- 1/4 cup sprigs fresh thyme
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup Dijon mustard
Directions:View on Real Simple
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