Add a little butter to maple syrup and -- presto -- you've created a terrific glaze for your oven dinner.

Maple-Glazed Chicken and Vegetables

2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks) 1 tablespoon vegetable oil 3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick 1 large onion, cut into wedges 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup reduced-sodium chicken broth 1 tablespoon butter or margarine 1/3 cup maple syrup or maple-flavored syrup

Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425°F (220°C) oven 20 minutes.
Meanwhile, in a small saucepan, melt butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables.
Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.
Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken.

Makes 6 servings.

Dietary Exchanges: 1 starch, 2 lean meat, 2 vegetable, 1 fat.

Nutritional facts per serving (1/6 of recipe): calories: 283, total fat: 11g, saturated fat: 2g, cholesterol: 77mg, sodium: 245mg, carbohydrate: 21g, fiber: 2g, protein: 26g