Maybe My Best Roasted Chicken Yet! ~ Maple Roast Chicken with Vegetables

Ok folks, I don’t like to toot my own horn but this Maple Roast Chicken with Vegetables recipe is downright amazing! In fact it may be my best roasted chicken yet, and it’s here just in time for the holidays.
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Maybe My Best Roasted Chicken Yet! ~ Maple Roast Chicken with Vegetables #glutenfree #roastchicken

Sweet, Savory and Spicy All Rolled Into One

Every time I make this chicken, I can’t wait for it to come out of the oven. Waiting to carve it is excruciating, but the wait is worth every second.

Maple Roast Chicken with Vegetables

What Gives It That Kick?

This moist, flavorful, organic chicken is surrounded by colorful vegetables tossed in olive oil, sea salt, maple syrup, and spicy brown mustard …

Maple Roast Chicken with Vegetables

…and roasted until the chicken is perfectly browned and crispy, then brushed with an orange maple glaze.

Maple Roast Chicken with Vegetables

The vegetables are cooked until caramelized, making them even sweeter! Are you hungry yet?

Maple Roast Chicken with Vegetables

I use some of my favorite vegetables in this recipe: Brussels Sprouts, tri-colored potatoes (new rose, purple and white), shallots and butternut squash.

Maple Roasted Chicken with Vegetables

How To Work with Butternut Squash:

You may use pre-cut butternut squash from the store if you wish, just make sure it’s really fresh. If you want to peel and cut your own, I have some tips. 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!

Maple Roast Chicken with Vegetables

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!

Maple Roast Chicken with Vegetables
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

A spicy, sweet and savory chicken dish! Be sure to save giblets and chicken bones for broth making!

Course: Main Course
Cuisine: American
Keyword: comfort food, easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 - 4 to 4 1/2 pound chicken
  • Sea salt
  • pepper
  • 2 cups butternut squash peeled and cut into 1/2 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
  • 1/2 tsp pepper
  • 1 Tablespoon REAL maple syrup no fake stuff!
  • 1 Tablespoon spicy brown mustard
Chicken Glaze
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup maple syrup
  • 1 tsp dried thyme
  • 1 Tablespoon spicy brown mustard
  • 4 Tablespoons butter
  • pinch of sea salt pinch of pepper
Instructions
  1. If possible, remove bird from fridge an hour before prepping. This allows for more even cooking
  2. Preheat oven to 400 degrees and place oven rack in center of oven
  3. Remove giblets (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.
  4. Season entire chicken with sea salt and freshly ground pepper, place in roaster breast side up.
  5. Tuck wings behind back, and tie legs with cooking string or silicon bands.
  6. Prep veggies and place in bowl. Combine ingredients for vegetable seasoning and whisk.
  7. Drizzle over veggies and toss.
  8. Place vegetables in roasting pan around chicken.
  9. Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes)
  10. While chicken is cooking place all ingredients for glaze into a small sauce pan.
  11. Bring to a low simmer stirring for 3-4 minutes or until sauce thickens slightly. Remove from heat.
  12. When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
  13. 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)
  14. 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.
  15. Place chicken on a cutting board and cover with foil to 'rest' for ten minutes. This redisributes the juices and allows the chicken to cool enough to handle when carving.
  16. If the veggies aren't quite browned enough place them back in the oven allowing them to brown while chicken rests and then is carved. But keep a close eye on them.
  17. After chicken rests for ten minutes, carve.
  18. Remove veggies from the oven. Serve

 

 

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Post tags: gluten free, grain free

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

You all know by now that Sun Basket is my favorite meal delivery service. And that’s because they come up with fantastic meals like these Hungarian Meatballs with Cauliflower “Rice”! Clean eating at it’s best: Paleo, Whole30, and Keto friendly.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

I Love The Ease Of Sun Basket!

I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

I just open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later we enjoy an incredibly delicious meal. Another perk, I don’t have to go to the store!

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

WHAT’S NEW WITH SUN BASKET IN 2018?

Sun Basket kicked off 2018 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

  1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
  2. NEW: Introducing 3 new meal plans:
      • Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
      • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
      • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.

    Get $35 off Lean & Clean meals from Sun Basket!

$35 off - Sun Basket

LET’S TALK ABOUT THIS MEAL!

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. You may be able to find ‘riced’ cauliflower at your local grocery store. It has become very popular. If not, you can chop your own with a knife, or drop florets in a food processor and give it a whirl!

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

The Recipe: Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

Tips and what you need: If you can’t find ‘riced’ cauliflower you can make your own using a good knife, or a food processor.

5 from 9 votes
Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. If you can't find cauliflower rice at your market, you can chop raw cauliflower until it resembles rice, or whirl florets in a food processor until 'riced"

Servings: 2 servings
Author: Sun Basket Meal Delivery
Ingredients
  • 10 ounces ground pork
  • 1 organic egg
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 2 tablespoons almond meal
  • 3 Tablespoons olive oil, separated
  • 3-4 organic shallots
  • 1/4 cup dried figs (Optional for keto)
  • 31/2 ounces organic water cress
  • 10 ounses riced cauliflower
Instructions
  1. Prep the meatballs

    Let ground pork rest on paper towels to drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

    In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal. 

    Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

  2. Cook the meatballs

    In a large frying pan over medium-high heat, warm 1  olive oil until hot but not smoking. 

    Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. 

    Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.

    While the meatballs cook, prepare the remaining ingredients.

  3. Prep the remaining ingredients

    Peel and thinly slice the shallots.

    Trim the stems from the figs; coarsely chop the figs.

    Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.

  4. Cook the cauliflower “rice”

    In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking. 

    Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. 

    Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.

    Stir in the figs (optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.

  5. Serve

    Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with oil, if desired, and serve.

  6. Kids Can!

    Time the meatballs.

    Time the cauliflower “rice.”

    Drizzle oil over the meatballs.

 

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Lemon Basil Spritzer~ Non Alcoholic “Mocktail”

Let’s just get this out of the way, we don’t drink alcohol. As in ever. But we do like to enjoy holidays and parties with a little something special and festive in our glasses. That’s where this Lemon Basil Spritzer~Non Alcoholic “Mocktail” comes into play!
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Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

Bubbly, Delicious and So Easy!

This drink is a favorite anytime we want something a little more celebratory than plain old water. It’s made with muddled basil and lemon, a simple syrup or sugar free Stevia option, and sparkling water.

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

How to Muddle a Lemon or Lime…

A muddle is a bartenders tool used to crush ingredients so flavors release and blend, in this case lemon and basil. You will need a muddling tool, but in a pinch you could use the flat end of a wooden spoon…awkward and not as convenient and your friends might make fun of you…so, on second thought get the muddler.

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

You start by rolling your citrus on a hard surface to soften. Then you cut the end off your lemon, set it on the flat side, and cut lemon into six equal wedges. Drop two lemon wedges and a few leaves of basil into the glass and smash with the muddler. You have now muddled. Good for you. … by the way my gorgeous cutting board is from Small Axe Woodshop and it’s like buttah! It would also make a great holiday gift, hint, hint… honey I want the dark walnut board in my stocking…now back to our spritzer…

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

Simple Syrup or Naturally Sugar Free Stevia Option:

After muddling, you add some fresh squeezed lemon juice and sparkling water for a fizzy, liver friendly drink! You can sweeten this drink with a simple syrup made ahead of time, or with liquid Stevia drops. It’s fantastically delicious both ways!

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

The Recipe: Lemon Basil Spritzer~ Non Alcoholic “Mocktail”

Tips and what you need: if using simple syrup, make ahead of time so it is cooled and ready to use. If you prefer Stevia drops,<—we use these. You will need a muddling tool and a hand held juicer for squeezing lemon juice.

Lemon Basil Spritzer
Prep Time
1 min
 

A light bubbly Lemon Basil Spritzer~ Non Alcoholic "Mocktail" with a simple syrup or low carb, keto friendly, naturally sugar free option. The amount of simple syrup included in the recipe will make 6-8 drinks. And just a reminder, all ingredients can be adjusted to taste!

Course: Drinks
Servings: 1 serving
Author: Linda Spiker
Ingredients
If Making Simple Syrup (otherwise skip to step 3)
  • 1/2 cup water
  • 1/2 cup granulated sugar
Spritzer recipe:
  • 3 leaves fresh basil
  • 2 lemon wedges
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons simple syrup or 4-5 drops liquid stevia
  • 3/4 cup cold sparkling water
  • basil leaves or lemon wedges for garnish
Instructions
  1. If using simple syrup, place water and sugar in a pot and bring to a boil, lower and simmer for 6 minutes. Allow to cool. If using liquid stevia, skip this step

  2. To make drink: place a few basil leaves and 2 lemon wedges in bottom of glass, muddle, crushing the lemon wedges and basil together

  3. Add lemon juice and either simple syrup or stevia drops, and muddle more. Then pour tonic water into glass.

  4. Add a few ice cubes, and garnish with additional basil and lemon wedges if desired.

 

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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Honest to goodness, if carrots are roasted correctly they are almost like candy. Sweet, crispy perfection in my book. When set atop a good Cashew Cheese Sauce, well, they are even dreamier!
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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

We Love Our Roasted Carrots!

Roasted carrots are so easy to make. Simply toss with olive oil and spices and pop in the oven until the edges are crispy and browned. We serve ours roasted with gremolata, drizzled in honey and ginger, and piled on top of a salad with couscous! But this is the first time we have featured them with a creamy cashew cheese sauce!

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

The Cashew Cheese Sauce: Paleo, Whole 30 , and Vegan!

Cashews make a great dairy substitute, and while this sauce is dairy free, it still packs packs the protein and some healthy fats! Click here for the the recipe.

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

Delicious, Beautiful and Healthy!

Serve as an appetizer, side dish or main course. Even the kids will be asking for more veggies.

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

The Recipe: Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Tips and what you need: click here to make cashew cheese sauce. You will need a rimmed cookie sheet and unbleached parchment paper. I always recommend using a good quality, sharp knife!

5 from 7 votes
Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Sweet roasted carrots topped with chives and set atop a creamy cashew cheese sauce! You will need to make cashew cheese in advance. 

Course: Side Dish
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 1/2 lbs carrots, peeled and cut into 2-3" segments (I used Rainbow Carrots)
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons chives, chopped for garnish
  • 1 serving cashew cheese sauce (recipe linked above)
Instructions
  1. Make cashew cheese sauce ahead of time.

  2. Position oven rack in the center of oven and preheat to 425 degrees. Place a sheet of parchment paper onto rimmed cookie sheet, set aside.

  3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well.

  4. Place carrots onto parchment covered cookie sheet. Drizzle with olive oil until all the veggies are glistening with oil. Generously sprinkle with sea salt and pepper. Toss. Arrange in a single layer. Place in oven and roast until tender and slightly browned 45-50 minutes.

  5. Remove from oven. Plate cashew cheese sauce and top with carrots, garnish with chopped chives, serve!

 

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Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto

Living dairy free doesn’t mean you have to miss out on the creamy goodness of cheese and cheese sauce. Believe it or not cashew cheese makes a great substitute in all kinds of dishes, And this Cashew Cheese and Cashew Cheese Sauce is Vegan, Whole 30, Paleo and Keto friendly!
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Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

The Key to Delicious Cashew Cheese and Cheese Sauce:

When living dairy free you can miss out on some creaminess and flavor. But I’ve got your back. Our soaked and blended cashews provide the creaminess for our ‘cheese’ and sauce, but it’s Nutritional yeast that will give it that cheesy flavor. And is loaded with B vitamins, trace minerals, and all nine amino acids making it high in protein too!

Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

The Cashew Cheese:

My recipe for Cashew Cheese is basically the same as my Chipotle Cashew Dip, except we replace the chipotle pepper with Nutritional yeast. Simply soak cashews, blend or process with garlic powder, sea salt, olive oil, lemon juice and nutritional yeast and you have creamy cashew cheese.

Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

How To Make That Cashew Cheese Into a Sauce:

Once you have your cashew cheese prepared, you can turn it into a sauce by adding a little more water and olive oil, until it’s pourable.

Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

How to Use It:

You can use cashew cheese or cashew cheese sauce on anything you use real cheese or sauce for: pastas, pizzas, lasagna, etc. You can also use it as a dip for veggies. I love this cheese sauce with my Roasted Carrots with Chives…

Cashew Cheese and Cheese Sauce: Whole 30, Vegan, Paleo, Keto #whole30 #paleo #keto #vegan #Cashewcheese

 

The Recipe: Cashew Cheese and Cashew Cheese Sauce: Vegan, Whole 30, Paleo, Keto

Tips and what you need: Cashews need to soak for at least three hours before making recipe, so allow time for that. You will need Nutritional yeast and a good blender or food processor.

5 from 4 votes
Cashew Cheese and Cashew Cheese Sauce: Paleo, Whole30, Vegan, Keto
Prep Time
5 mins
 

A dairy free cheese substitute that is high in protein and healthy fats! Vegan, Paleo, Whole 30 and Keto friendly

Course: Condiment
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 1 cup raw cashews
  • 1-2 Tablespoon extra virgin olive oil (1 for 'cheese' 2 for cheese sauce)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh squeezed lemon juice
  • 1/4-1/2 cup water (1/4 cup for cheese, 1/2 cup for cheese sauce)
  • 2 pinches sea salt
  • 1/4 teaspoon garlic powder
Instructions
  1. Note: Allow time for cashews to soak. They need to soak for at least three hours or as long as overnight


  2. Boil two cups water, turn off heat and add cashews


  3. Allow cashews to soak for at least three hours or as long as overnight


  4. Strain and rinse cashews, discard boiling water


  5. Place cashews, olive oil (options for cheese and cheese sauce) brewers yeast, lemon juice, water (options for cheese and cheese sauce), sea salt and garlic powder in food processor or blender.


  6. Blend until smooth. If making sauce you can add more water and olive oil until desired consistency is achieved. Taste. If you need to add more of anything, do it! 

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