Maple Roast Chicken and Vegetables
Infuse your dinner table with the rich, comforting flavors of this Maple Roast Chicken and Vegetables recipe. Featuring a whole chicken roasted to golden perfection with a sweet and savory maple glaze, this dish is elevated by the earthy aroma of fresh rosemary and the subtle bite of garlic. Surrounding the chicken are an array of caramelized root vegetables—carrots, parsnips, red potatoes, and red onion—roasted together in a hearty chicken broth for added depth of flavor. Perfect for weeknight family meals or as a centerpiece for special gatherings, this one-pan recipe delivers mouthwatering results with minimal cleanup. With a prep time of just 20 minutes and a roasted finish that’s both crispy and juicy, this dish is a must-try for lovers of wholesome comfort food with a touch of elegance.
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Recipe Information
Ingredients
- 1 whole chicken
- 0.25 cups maple syrup
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 4 garlic cloves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 carrots
- 3 parsnips
- 4 red potatoes
- 1 red onion
- 0.5 cups chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken dry with paper towels, removing any excess moisture to ensure crispy skin.
In a small bowl, whisk together the maple syrup, 2 tablespoons of olive oil, kosher salt, and black pepper.
Carefully loosen the skin of the chicken breast using your fingers and rub half of the maple glaze under the skin. Rub the remaining glaze all over the exterior of the chicken.
Stuff the cavity of the chicken with the rosemary sprigs and two smashed garlic cloves.
Tie the legs together with kitchen twine and tuck the wingtips under the body.
Place the chicken in the center of a large roasting pan.
Prepare the vegetables by peeling and chopping the carrots and parsnips into 2-inch pieces, cutting the red potatoes into quarters, and slicing the red onion into wedges.
In a mixing bowl, toss the vegetables with the remaining olive oil, remaining garlic cloves (sliced), and a pinch of salt and pepper.
Arrange the vegetables around the chicken in the roasting pan.
Pour the chicken broth into the bottom of the pan to prevent the vegetables from sticking and to create a flavorful base.
Roast the chicken and vegetables in the preheated oven for 90 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer in the thickest part of the thigh (avoid touching bone).
Stir the vegetables halfway through cooking to ensure even caramelization.
Remove the chicken from the oven and let it rest for 10–15 minutes before carving.
Serve the carved chicken with the roasted vegetables on the side. Enjoy!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 305.8 g | 111% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 106.5 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 6363 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
