Recipe by Lvs2Cook
Wonderful for a Sunday dinner -- sweet and savory. I am not a fan of parsnips so I use a couple of cut-up potatoes instead. One chicken cut up can be substitued for the whole chicken if desired. The cooking time is similar. The recipe is adapted from one I found on the internet.
Top Review by cookingpompom
I doubled this to feed 8, I used what veggies I had available (potatoes, sweet potato and pumpkin), I left out the rosemary (here in Australia that is reserved for roast lamb). What a great dish full of flavour! I saved the juices (and the maple syrup reduction) and threw out the fat, to make a gravy, that was also amazing! Thanks for posting, I thinking that I can use this recipe for roast turkey, pork and duck.
- 2 tablespoons butter
- 1 roasting chicken
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 4 carrots, peeled, trimmed and cut into 3-inch chunks
- 4 parsnips, peeled, trimmed and cut into 3-inch chunks
- 4 celery ribs, trimmed and cut into 3-inch chunks
- 4 onions, peeled and quartered
- 1⁄2 teaspoon dried rosemary
- 1⁄3 cup maple syrup
Directions See How It's Made
- Preheat oven to 400º.
- Melt butter in a small saucepan. Brush over breast of chicken and sprinkle with salt and pepper.
- Spread carrots, parsnips, celery and onions evenly in a roasting pan. Place chicken on top and sprinkle with rosemary. Place in oven and baste about every 10 minutes with maple syrup. When you run out of syrup, use pan juices for basting.
- Roast until tender and the juices run clear when thigh is pierced with a fork ~ about 2 hours depending on the size of your roasting chicken. Make sure the chicken is thoroughly cooked.
- Let stand 10 minutes before carving.