Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium non-stick pan (use large pan for 4 ppl) over medium-high heat.While the pan heats, pat chicken dry with paper towels, then season all over with half the garlic salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once until lightly golden, 3-4 min per side. Transfer to a parchment-lined baking sheet. Roast in the bottom of the oven until golden brown, 15 min (25 min for 4 ppl). (NOTE: It’s okay if chicken doesn't cook all the way through at this step.)

Meanwhile, add wild rice medley, half the broth concentrate, remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 cup (2 cups) water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, 24-26 min. Remove from heat. Set aside, still covered.

Meanwhile, peel, then slice carrot into 1/4-inch rounds.Cut radishes into 1/2-inch wedges. Trim snow peas.Finely chop parsley.Combine mustard and half the maple syrup in a small bowl.

Once chicken has been roasting for 15 min (25 min for 4 ppl), remove from the oven. Carefully brush maple-mustard mixture over chicken. Return to the bottom of the oven. Roast until golden-brown and cooked through, 10-12 min (12-15 min for 4 ppl).** Transfer to a clean cutting board to rest, 2-3 min.

Meanwhile, heat the same pan (from step 1) over medium-high.When hot, add carrots, radishes, remaining broth concentrate and 1/3 cup (1/2 cup) water. Cook, stirring occasionally, until most of the liquid has evaporated and veggies begin to soften, 4-5 min.Add remaining maple syrup, 1 tbsp (2 tbsp) butter and snow peas. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 1-2 min.

Fluff rice with a fork, then season with pepper and stir in half the parsley.Carve maple-mustard roasted chicken.Divide chicken, herbed wild rice and buttery veg trio between plates.Sprinkle remaining parsley over chicken.