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Maple Roast Chicken with Winter Veggies

Kraft Memeber Recipe
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Makes: 4-6 servings Total Time: 2 hr 10 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • Your choice of 4 harvest veggies (carrots, onions, celery, parsnips, winter squash, sweet potatoes), peeled and cut into 3" chunks
  • 1 roasting chicken (6-7 lb.)
  • 2 Tbsp. butter, melted
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. dried rosemary
  • 1/2 to 3/4 cup maple syrup
make it
Place oven rack on lowest level. Preheat to 400°F. Spread vegetables evenly in a roasting pan. Place chicken on top. Brush chicken breast, etc. with melted butter 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 basting with the pan juices. Roast until chicken is tender and crispy, golden brown, about 1 1/2 -2 hrs. The veggies will be sweet and soft.

Let stand 10 min. before carving. Remove chicken to the center of a lg. serving platter and surround it with the cooked vegetables. Serve at once!
Notes
This is always a fun and tasty Sunday Dinner menu in the fall and winter.
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