dinner · Best in winter
Maple-Glazed Roasted Chicken
A whole chicken roasted with a maple and mustard glaze, surrounded by winter root vegetables that cook in the rendered juices. The kind of dinner that makes a quiet winter Sunday feel like an event. One pan, minimal effort, and leftovers that feed you for three days.
Ingredients
🌱 From Your Homestead
- fresh rosemary and thyme (several sprigs)
- garlic (1 whole head)
- root vegetables from storage (carrots, parsnips, sweet potato — 3 cups cubed)
- raw honey (1 tbsp, optional)
🛒 From the Store
- whole chicken (4-5 lbs)
- maple syrup (3 tbsp)
- Dijon mustard (2 tbsp)
- butter (2 tbsp, softened)
- onion (1, quartered)
- lemon (1, halved)
- olive oil
- salt
- pepper
How to Make It
- Gather your ingredients: fresh rosemary and thyme (several sprigs), garlic (1 whole head), root vegetables from storage (carrots, parsnips, sweet potato — 3 cups cubed), raw honey (1 tbsp, optional), whole chicken (4-5 lbs), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh rosemary and thyme (several sprigs), garlic (1 whole head), root vegetables from storage (carrots, parsnips, sweet potato — 3 cups cubed).
- Let the chicken rest for 15 minutes after roasting — cut it too soon and the juices run out onto the cutting board instead of staying in the meat. Tent loosely with foil. Use the resting time to make a quick pan sauce from the drippings.
- Cook for approximately 1 hr 30 min. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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