Before starting, preheat the oven to 450˚F. Wash and dry all produce. Pat chicken dry with paper towels, then arrange on a parchment-lined baking sheet. Brush skin side with 1/2 tbsp oil (dbl for 4 ppl), then season all over with half the garlic salt and pepper. Roast in the bottom of the oven until lightly golden, 25 min (35 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 butter and 1 cup water (dbl both for 4 ppl) 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 the pot 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 25 min (35 min for 4 ppl), remove from the oven. Carefully brush maple-mustard mixture over chicken. Return chicken to the bottom of the oven. Roast until golden-brown and cooked through, 10-12 min (12-15 min for 4 ppl).** Transfer chicken to a clean cutting board to rest for 2-3 min.

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

Fluff rice with fork, season with pepper and stir in half the parsley.Carve chicken.Divide chicken, rice and veggies between plates.Sprinkle remaining parsley over chicken.