Maple Roast Chicken With Winter Veggies Food

MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES

Maple Glazed Chicken with Roasted Country Vegetables image

Provided by Sandra Lee

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons honey mustard chicken glaze seasoning (recommended: McCormick)
1 tablespoon spicy brown mustard
2 tablespoons canola oil
Salt and freshly ground black pepper
1 pound baby carrots
1 pound Brussels sprouts, halved
1 pound red baby potatoes, halved
1 (3 1/2 to 4 1/2-pound) chicken, rinsed and patted dry
1 tablespoon chicken seasoning (recommended: McCormick Perfect Pinch)
1/4 cup maple syrup
1/4 cup orange juice
1 tablespoon spicy brown mustard
3 tablespoons butter
Salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.

MAPLE-GLAZED ROAST WITH WINTER VEGETABLES

Maple-Glazed Roast with Winter Vegetables image

Makini Howell knows a thing or two about hosting a plant-based holiday: She was raised vegan, and she has served a four-course Thanksgiving dinner at her Seattle restaurant, Plum Bistro, since it opened in 2009. Her recipes come from her family and include a smoked seitan roast developed by her late father. "I wanted to serve something that looked like a ham or turkey for that familiar feeling," she says. Assuming most people don't want to make their own seitan, Makini adapted the recipe to focus on the rich maple glaze, which you can use to dress up a store-bought roast.

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 stick unsalted vegan butter, melted
3/4 cup Dijon mustard
1/2 cup pure maple syrup
2 tablespoons vegan Worcestershire sauce
1 tablespoon garlic powder
Sea salt and freshly ground pepper
1 1-pound plant-based roast
1/2 pound assorted winter vegetables, such as acorn squash (cut into wedges) and mushroom caps
Vegetable oil, for drizzling
2 cloves garlic, minced
Sea salt and freshly ground pepper

Steps:

Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

MAPLE ROAST CHICKEN WITH WINTER VEGETABLES

MAPLE ROAST CHICKEN WITH WINTER VEGETABLES image

Categories Chicken Bake Dinner

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

2 Tbs butter, melted
1 roasting chicken
1/2 tsp salt
Your choice of 4 harvest vegetables (carrots, onions, celery, parsnips, winter squash, sweet potatoes) Peeled and cut into 3 inch chunks
1/4 tsp freshly ground black pepper
1/2 tsp dried rosemary
1/2 to 3/4 maple syrup

Steps:

Place oven rack on lowest level, then preheat oven to 400. Spread vegetables evenly in a roasting pan. Place chicken on top. Brush melted butter over breast of chicken and sprinkle with salt, pepper and rosemary. Place in oven and baste about every 10 min. with maple syrup. When you run out of syrup, continue bating with pan juices. Roast until chicken is tender and crispy, golden brown, about 1 1/2 to 2 hours. The veggies will be sweet and soft. Let stand 10 min before carving.

MAPLE-BUTTER ROASTED CHICKEN

Maple-Butter Roasted Chicken image

This maple-butter roasted chicken is a star with roasted veggies or any side dish you wish to serve with it. Found this written on a recipe card -- not sure where I originally found it.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup unsalted butter, room temperature
3 tablespoons maple syrup
1 tablespoon fresh thyme, chopped
1 bunch fresh thyme sprig (separate 4 for serving)
1 whole chicken, washed and dried (about 3.5-4 pounds)
1 lemon, quartered
1 teaspoon salt
1 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 970.1, Fat 76, SaturatedFat 29.7, Cholesterol 304.8, Sodium 813.9, Carbohydrate 11.9, Fiber 0.6, Sugar 9.4, Protein 57.8

MAPLE ROAST CHICKEN WITH POTATOES & THYME

Maple roast chicken with potatoes & thyme image

An easy one-pot dish combining sticky chicken with delicious roasted vegetables

Provided by Good Food team

Categories Buffet, Dinner, Main course

Time 1h15m

Number Of Ingredients 10

Ingredients

750g small new potatoes , such as Charlottes, halved
2 small red onions , cut into wedges
1 head of garlic , separated into cloves
2 tbsp olive oil
2 tbsp maple syrup
1 heaped tbsp wholegrain mustard
1 large red pepper , deseeded and cut into chunky pieces
2 large courgettes , halved lengthways and very thickly sliced
few sprigs fresh thyme
4 large chicken legs portions

Steps:

Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.
Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.
Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.

Nutrition Facts : Calories 484 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1.83 milligram of sodium

MAPLE-ROASTED CHICKEN WITH SWEET POTATOES

Maple-Roasted Chicken With Sweet Potatoes image

Make and share this Maple-Roasted Chicken With Sweet Potatoes recipe from Food.com.

Provided by accidental glutton

Categories One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 whole chicken, cut into 8 pieces (about 4 pounds)
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

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.

Nutrition Facts : Calories 888, Fat 59.8, SaturatedFat 16.1, Cholesterol 243.8, Sodium 701.3, Carbohydrate 26, Fiber 2.4, Sugar 12.8, Protein 58.5

MAPLE ROAST CHICKEN AND VEGETABLES

Maple Roast Chicken and Vegetables image

Wonderful for a Sunday dinner -- sweet and savory. I am not a fan of parsnips so I use a couple of cut-up potatoes instead. One chicken cut up can be substitued for the whole chicken if desired. The cooking time is similar. The recipe is adapted from one I found on the internet.

Provided by Lvs2Cook

Categories Whole Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 roasting chicken
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 carrots, peeled, trimmed and cut into 3-inch chunks
4 parsnips, peeled, trimmed and cut into 3-inch chunks
4 celery ribs, trimmed and cut into 3-inch chunks
4 onions, peeled and quartered
1/2 teaspoon dried rosemary
1/3 cup maple syrup

Steps:

Preheat oven to 400º.
Melt butter in a small saucepan. Brush over breast of chicken and sprinkle with salt and pepper.
Spread carrots, parsnips, celery and onions evenly in a roasting pan. Place chicken on top and sprinkle with rosemary. Place in oven and baste about every 10 minutes with maple syrup. When you run out of syrup, use pan juices for basting.
Roast until tender and the juices run clear when thigh is pierced with a fork ~ about 2 hours depending on the size of your roasting chicken. Make sure the chicken is thoroughly cooked.
Let stand 10 minutes before carving.

Nutrition Facts : Calories 176.8, Fat 8.9, SaturatedFat 3.5, Cholesterol 34.4, Sodium 200.1, Carbohydrate 17.5, Fiber 2.2, Sugar 12.1, Protein 7.3