Roast Chicken with Vegetables
Roast Chicken with Vegetables
Ingredients
- 1 tsp (5 ml) maple syrup
- 7 tsp (35 ml) olive oil
- 1 chicken, about 3 lb (1.4 kg)
- 1 ½ tsp salt
- 6 medium carrots, peeled and cut into 2-inch (5 cm) chunks
- 1 small rutabaga, peeld and cut into sticks or chunks
- 2 medium onions, quartered
- 1 ½ lb (675 g) baby potatoes, washed
- 1 tsp thyme leaves, chopped
- 2 tsp corn starch
- 1 can (10 oz/284 ml) low-sodium condensed chicken broth, undiluted
- 3 garlic cloves, chopped
Instructions
- In a small bowl, combine the maple syrup and 1 tsp (5 ml) oil.
- Place the chicken on a plate. Using your hands, coat the chicken in the maple syrup mixture. Season with salt, concentrating on the thighs and breast. Let rest for 15 minutes. Drain the chicken to remove any water that has collected on the plate.
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- Meanwhile, in a large roasting pan, toss the vegetables with the remaining oil (2 tbsp/30 ml). Season with salt and pepper. Make some room in the centre of the roasting pan and place the chicken in the middle, making sure there and no vegetables under the chicken. Sprinkle the chicken with thyme. Spread the vegetables around the chicken.
- Bake for 1 hour 15 minutes or until a thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C). Transfer the chicken and vegetables to a warm serving plate. Keep the roasting pan, with the cooking juices, warm for the sauce.
Roast Chicken with Vegetables