Ok folks, I don’t like to toot my own horn but this recipe…well, it rocks! And it’s here just in time for the holidays!
Moist flavorful organic chicken surrounded by colorful vegetables tossed in olive oil, sea salt, maple syrup, and spicy brown mustard …
…and roasted until the chicken is perfectly browned and crispy, then brushed with an orange maple glaze.
The vegetables are cooked till caramelized, making them even sweeter! Are you hungry yet?
I use some of my favorite vegetables in this recipe: Brussels Sprouts, tri-colored potatoes (new rose, purple and white), shallots and butternut squash.
Working with butternut squash can be difficult unless you have the right tools. You need a good sharp knife (my favorite on sale now!) and a Y peeler . With these two tools peeling and cutting a butternut squash is a piece of cake!
The Recipe: Roasted Maple Chicken with Vegetables
You will need a good roasting pan (I use this All Clad), a good knife (this is my knife on sale now for lower than I have ever seen it!), a basting brush and a Y peeler (for squash, trust me). To learn to carve a chicken watch my video tutorial here. Save the giblets and bones to make nutritious bone broth!
- 1 - 4 to 4½ pound chicken
- Sea salt
- 2 cups butternut squash, peeled and cut into ½ inch cubes
- 1 lb tri-colored new potatoes (rose, white and purple) if large cut in half, if small leave whole
- 1 lb brussels sprouts, if small left whole, if large cut in half
- 4 large shallots, peeled and quartered
- Veggie seasoning
- 2 Tablespoons extra virgin olive oil
- 1 tsp sea salt
- ½ tsp pepper
- 1 Tablespoon REAL maple syrup (no fake stuff!)
- 1 Tablespoon spicy brown mustard
- Chicken Glaze
- ¼ cup fresh squeezed orange juice
- ¼ cup maple syrup
- 1 tsp dried thyme
- 1 Tablespoon spicy brown mustard
- 4 Tablespoons butter
- pinch of sea salt, pinch of pepper
- Preheat oven to 400 degrees and place oven rack in center of oven
- Remove giblets (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.
- Season entire chicken with sea salt and freshly ground pepper, place in roaster breast side up.
- Tuck wings behind back, and tie legs with cooking string or silicon bands.
- Prep veggies and place in bowl. Combine ingredients for vegetable seasoning and whisk.
- Drizzle over veggies and toss.
- Place vegetables in roasting pan around chicken.
- Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes)
- While chicken is cooking place all ingredients for glaze into a small sauce pan.
- Bring to a simmer, stirring. Allow to thicken slightly. Remove from heat.
- When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
- Repeat basting every five minutes, until glaze is gone, cooking for approx 15-30 more minutes (depending on the size of your chicken, altitude, etc)
- Remove chicken from oven when thigh juices run clear (usually an hour and a half total) or if using an instaread thermometer, when 175 degrees F is registered.
- Once removed, allow chicken to 'rest' for ten minutes before carving.
- Helpful hint!
- If vegetables aren't quite browned enough, remove just the chicken to 'rest' and place the veggies back in the oven closer to the heating element till the edges are crispy!
- Another hint, if chicken begins to brown too much, tent just the center of chicken with a small piece of foil.
This meal is perfect served alone but if you are feeling like you need a special side salad for the holidays I highly recommend this gorgeous Caramelized Pear and Asparagus Salad from my friend Si at A Bountiful Kitchen! Her blog is gorgeous and her recipes are perfection!
MAY I PLEASE ASK A LITTLE FAVOR?
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Post tags: gluten free, grain free