Maple Roast Chicken with Vegetables
A spicy, sweet and savory chicken dish! Be sure to save giblets and chicken bones for broth making!
Servings 4 servings
Ingredients
- 1 - 4 to 4 ½ 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 leave 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
- 1 pinch of sea salt and pepper
Instructions
- If possible, remove bird from fridge an hour before prepping. This allows for more even cooking
- Preheat oven to 400 degrees and place oven rack in center of oven
- Remove giblets from chicken cavity (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 roasting pan 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 is 90 minutes)
- While chicken is cooking place all ingredients for glaze into a small sauce pan.
- Bring to a low simmer stirring for 3-4 minutes or until sauce thickens 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.)
- 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.
- 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.
- After chicken rests for ten minutes, carve.
- Remove veggies from the oven. Serve