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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken dry with paper towels, removing any excess moisture to ensure crispy skin.

Step 3

In a small bowl, whisk together the maple syrup, 2 tablespoons of olive oil, kosher salt, and black pepper.

Step 4

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.

Step 5

Stuff the cavity of the chicken with the rosemary sprigs and two smashed garlic cloves.

Step 6

Tie the legs together with kitchen twine and tuck the wingtips under the body.

Step 7

Place the chicken in the center of a large roasting pan.

Step 8

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.

Step 9

In a mixing bowl, toss the vegetables with the remaining olive oil, remaining garlic cloves (sliced), and a pinch of salt and pepper.

Step 10

Arrange the vegetables around the chicken in the roasting pan.

Step 11

Pour the chicken broth into the bottom of the pan to prevent the vegetables from sticking and to create a flavorful base.

Step 12

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).

Step 13

Stir the vegetables halfway through cooking to ensure even caramelization.

Step 14

Remove the chicken from the oven and let it rest for 10–15 minutes before carving.

Step 15

Serve the carved chicken with the roasted vegetables on the side. Enjoy!

Nutrition Facts

Serving size	(3293.3g)

Amount per serving	% Daily Value*
Calories	1963.5

Total Fat 69.0g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 8.2g
Cholesterol 114.6mg	0%
Sodium 2473.9mg	0%
Total Carbohydrate 305.8g	0%
Dietary Fiber 43.2g	0%
Total Sugars 106.5g
Protein 54.3g	0%

Vitamin D 0IU	0%
Calcium 466.8mg	0%
Iron 12.4mg	0%
Potassium 6363.3mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 10.5%

Carbs: 59.3%