Maple Roast Chicken and Vegetables

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.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 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

1. Preheat oven to 400º.
2. Melt butter in a small saucepan. Brush over breast of chicken and sprinkle with salt and pepper.
3. 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.
4. 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.
5. Let stand 10 minutes before carving.