Roasted Chicken and Vegetables With Maple-Mustard Sauce

Roasted Chicken and Vegetables With Maple-Mustard Sauce
Anna Williams
The chicken and the vegetables roast together in the oven, which means there's very little hands-on work. Cook an extra chicken and save half the vegetables for tomorrow's dinner, Roasted Vegetable Soup With Chicken Melts.

Get the recipe for Roasted Chicken and Vegetables With Maple-Mustard Sauce.
Serves 8
preparation
20
minutes
cooking
100
minutes

Ingredients

1 1/2
pounds
new potatoes (about 15), halved if large
2
onions, cut into 1/2-inch-thick wedges
4
tablespoons
olive oil
kosher salt and black pepper
2
3 1/2- to 4-pound chickens
8
stalks celery, cut into 2-inch pieces
2
pounds
carrots, cut into 2-inch pieces
6
sprigs fresh thyme
1/4
cup
fresh flat-leaf parsley leaves
1/4
cup
Dijon mustard
1/4
cup
pure maple syrup

Directions

  1. Heat oven to 425°F. On a large rimmed baking sheet, toss the potatoes and onions with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Dividing evenly, rub the chickens with 1 tablespoon of the remaining oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Tie the chicken legs together and nestle the chickens in the potatoes and onions.
  2. On a second large rimmed baking sheet, toss the celery and carrots with the thyme, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Roast the chickens and vegetables, tossing the vegetables halfway through, until the chickens reach an internal temperature of 165° F in the thickest part of a thigh, 1 to 1¼ hours. Transfer the chickens to a cutting board and let rest for at least 10 minutes. Combine the vegetables on one of the pans and toss with the parsley.
  4. In a small bowl, mix together the mustard and maple syrup.
  5. Reserve one chicken and half the vegetables and sauce for tomorrow’s dinner. Serve the remaining chicken and vegetables with the remaining sauce.
  6. Reheat and serve: Cut the chicken into quarters. Reheat with the vegetables in a covered baking dish at 350° F for 12 to 15 minutes.

 

Dawn Perry
September 2012

Nutritional Information

  • Per Serving
  • Calories 606
  • Fat 29 g
  • Sat Fat 7 g
  • Cholesterol 142 mg
  • Sodium 903 mg
  • Protein 48 g
  • Carbohydrate 37 g
  • Sugar 13 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 102 mg
What does this mean? See Nutrition 101.