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Maple Roast Chicken with Winter Veggies
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Maple Roast Chicken with Winter Veggies

2 Hours 10 Minutes
2 Hr 10 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
cup 1/2 to 3/4 maple syrup
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Let's Make It
1
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.
2
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.
3
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!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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