MAPLE ROASTED CHICKEN WITH ROOT VEGETABLES
V. Michelle Roybal | Enterprise Sales & Marketing Manager
INGREDIENTS
1. Place all of the chopped vegetable in a deep roasting dish. Toss with half of the maple syrup, half of the olive oil, herbs de Provence and salt and pepper. Toss thoroughly. 2. Arrange chicken in the same roasting dish spreading the vegetables around to sides. Rub chicken breast with poultry seasoning and remainder of maple syrup and olive oil. 3. Cover with foil and bake at 375 for 30 minutes. 4. Toss the vegetables and turn over chicken, baste chicken in juices. 5. Remove foil and cook for another 10 minutes. 6. Toss vegetables one more time, turn over chicken and baste with juices again. Cook for 5-10 minutes more until chicken is golden brown and internal temperature is at least 165 degrees. 7. Remove from oven, cover with foil and let stand for 8-10 minutes. 8. Serve with pearl cous cous or wild rice and enjoy!
• 1 ½ lbs. of chicken quarters, skin on • 1 tablespoon of poultry seasoning • 1 ½ tablespoon of herbs de Provence
• Salt and pepper to taste • ¾ cups of maple syrup • 2 tablespoons of olive oil • 1 small red onion quartered
• 1 cup of carrots cut into 1- inch pieces • 1 cup of parsnips cut into 1- inch pieces • 1 cup of sweet potato cut into 1- inch pieces
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