Roast Chicken and Maple Glazed Root Veggies

April 15, 2020 • 0 comments

Roast Chicken and Maple Glazed Root Veggies
Root vegetables made sweet and schmaltzy with roasting, maple syrup, and the flavours of slow cooked seasoned chicken.
  • Prep Time:
  • Cook Time:
  • Servings: 2-4

Ingredients

  • (2-4) Chicken breasts, thighs, or drumsticks
  • (3 peeled, quartered, and chopped 1/4-1/2" thick) Beets
  • (4 or 5 diced in 1/2" rounds) Carrots
  • (crushed and coarsely chopped) Garlic
  • (1 halved and sliced) Onion
  • (1/4 cup) Maple Syrup
  • (2 tablespoons) Balsamic or Malt Vinegar
  • (2 tablespoons) Olive Oil
  • (3 Sprigs) Rosemary
  • (to taste) Salt and Pepper

Directions

1. Adjust over rack to lower-middle position and preheat to 350*F

2. Mix beets, carrots, onions, garlic, and 2 sprigs of rosemary together in a bowl. Drizzle in maple syrup, olive oil and vinegar. Season with salt and pepper and toss to coat. 

3. Pour vegetable mixture into a 9x13 baking dish and pour about half of the liquids in the bowl over top.

4. Pat the chicken parts dry and lay evenly spaced over the vegetables. Pour remaining maple/vinegar/olive oil mixture on the chicken. Finely chop the other rosemary sprig and sprinkle on top of chicken with some salt and pepper.

5. Add to oven and cook for an hour and a half, stirring vegetables every half hour. If there's quite a bit of juices accumulating pour some off. The chicken can be removed and kept warm if it finishes cooking before the vegetables are thoroughly roasted.

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