Really. it has been way too long. I really have been cooking. I haven’t just been feeding my kids fish sticks and mac and cheese out of a box. Though I have to admit, there have been many days where that is the only thing I feel like cooking. No, it’s not what you are thinking…I am not pregnant. All is ok.
Maple Roasted Chicken with Roasted Root Veggies
Ingredients:
2 medium red potatoes, cubed
2 carrots, sliced
1 large pasrnip, sliced
1 onion, cut up
1 turnip, cut up
1 sweet potato, cut up
2-3 shallots, chopped
6 cloves of garlic, chopped
Maple Syrup – approx. 1/4 cup
Dijon Mustard – 2-3 tbsp.
Olive Oil – 1/4 cup
Ginger Paste – 2-3 tbsp.
Salt
Pepper
Fresh Rosemary and Thyme, chopped
2 carrots, sliced
1 large pasrnip, sliced
1 onion, cut up
1 turnip, cut up
1 sweet potato, cut up
2-3 shallots, chopped
6 cloves of garlic, chopped
Maple Syrup – approx. 1/4 cup
Dijon Mustard – 2-3 tbsp.
Olive Oil – 1/4 cup
Ginger Paste – 2-3 tbsp.
Salt
Pepper
Fresh Rosemary and Thyme, chopped
Chicken – either whole or cut up
1 Lemon, juiced if using chicken portions, cut in half, when using a whole chicken
1 Lemon, juiced if using chicken portions, cut in half, when using a whole chicken
In a roasting pan, lay out your cut veggies. Pour on a couple tablespoons of olive oil, salt, and pepper, and a portion of your chopped herbage . Mix them up a little bit.
Lay the chicken on top of the vegetables. Consider the vegetables a sort of nest for the chicken. If using a whole chicken, fill the chicken cavity with the halved lemon, some herbs, and a few garlic cloves. If using chicken cut in pieces, sprinkle lemon juice, salt, and pepper over the chicken.
Mix up the maple syrup, ginger, mustard, olive oil, garlic, and herbs. Pour over the chicken.
Place in a 375 degree oven covered for an hour. Remove the foil after an hour. Place back in oven for another 45 minutes. Enjoy!
About Hindy Garfinkel
