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Maple Roast Chicken with Vegetables

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
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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 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
  • 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
  • 1 pinch of sea salt and 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 from chicken cavity (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 roasting pan 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 is 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