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.”
2hrs 15mins

Ingredients Nutrition


  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.

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