This is maybe my FAVORITE dish to make in the Fall – it is simple and healthy, yet so comforting and delicious. I have made roast chicken a million different ways, but this is by far the BEST recipe I have come up with – something about the addition of a little bit of maple syrup takes it to the next level. Also, there is no better way to prepare delicious vegetables than to roast them with a chicken! I love to make this recipe early in the week so I (and Henri) can eat off the leftovers throughout the week. The leftover chicken is amazing in a homemade chicken + veggie soup (recipe to come soon) or just tossed in a spinach salad.
Maple Rosemary Roast Chicken and Vegetables
- Yield: 4 servings
Ingredients
- 3 – 4 pound chicken. Best if you can brine the chicken or purchase a pre-brined chicken
- 1 stick (8 tablespoons butter)
- Bunch of rosemary, finely chopped
- Bunch of thyme, finely chopped
- 2 tablespoons dried or chopped fresh oregano
- ¼ cup maple syrup
- 6 – 8 carrots, peeled and cut into 2 – inch chunks
- 2 medium yellow onions, thickly sliced in half-moon slices
- Salt + pepper
Instructions
- Preheat oven to 375 degrees
- Wash the chicken well and dry completely. Best if you can let chicken sit uncovered in the refrigerator for 1 hour before cooking
- Heat the stick of butter in a saucepan. Once butter is melted, stir in the maple syrup, rosemary, thyme and oregano
- Place the chopped carrots and onions in the bottom of a Dutch oven and pour about 2 tablespoons of the butter/herb mixture over the vegetables. Toss well to combine. Salt + pepper the vegetables
- Place the chicken directly on top of the vegetables, massage the remainder of the butter/herb mixture into the chicken. Take care to get a lot of the butter/herb mixture underneath the skin of the chicken. Salt + pepper the chicken
- Roast at 375 degrees until a thermometer placed in the thickest part of the breast reads 165 degrees. About 1 hour
