Maple Roast Chicken And Vegetables Food

MAPLE-BUTTER ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Mix softened butter, maple syrup and chopped thyme into a paste.
• Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme. Loosen the skin on the chicken breast and thighs and spread half of the butter mixture under the skin. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
• Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F. (about 1.5 hours). Remove chicken, cover loosely with foil and let it rest for 10-15 minutes. Carve chicken and garnish with the remaining thyme sprigs.

MAPLE-ROASTED CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 400°F Rinse the chicken and pat it dry.
• Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish.
• Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat.
• Drizzle with the maple syrup and top with the sprigs of thyme.
• Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes.
• Let rest for 10 minutes before serving.
• Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.

ORANGE-MAPLE ROAST CHICKEN AND VEGETABLES

Steps:

• Heat oven to 350°F. Sprinkle chicken with 1/2 teaspoon each of the salt and pepper. In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Remove chicken to large shallow roasting pan.
• In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining 1/2 teaspoon each salt and pepper. Place Brussels sprouts and carrots around chicken in pan; dot with butter. Drizzle vegetables with 1/4 cup of the orange mixture. Brush chicken with 1/4 cup orange mixture.
• Roast 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F. In 1-quart saucepan, heat remaining orange mixture to boiling. Boil 2 minutes. Serve orange sauce with chicken and vegetables. Sprinkle with pecans.