Garlic and Maple Glazed Roasted Chicken with Root Vegetables

Savory and a touch sweet this dish is perfect for fall evenings.
By / Photography By Jennifer Rubenstein | October 11, 2016


Preheat oven or grill to 425℉.

Place all ingredients for the sauce in a medium saucepan over low heat and stir. Keep on low heat until ready to use on main dish.

Place all vegetables and spices in a large bowl. Add cup olive oil over ingredients. Toss until well coated.

In a Dutch oven (or a roasting pan) pour 1 tablespoon olive oil in the bottom and wipe sides of pan. Place half chicken skin side up. Pour vegetables around the edges of chicken as tightly as possible without vegetables covering top of chicken.

Mix together remaining tablespoon of olive oil and maple syrup in small bowl. Brush mixture on half chicken.

Pour sauce over vegetables and chicken. Cover dish. Cook in oven or grill for 45 minutes. Do not uncover; allow to sit for 15 minutes prior to serving. 


For the vegetables
  • 1 turnip chunk
  • 2 parsnips washed and sliced in chunks
  • 4 carrots halved
  • ¼ pound oyster mushrooms
  • 1 sweet potato sliced in rounds
  • 1 summer squash sliced in rounds
  • 1 whole fennel sliced
  • 1 whole garlic cloves
  • 2 shallots chunked
  • ⅓ cup olive oil, plus 2 tablespoons
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 1 tablespoon herbs de provence
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons maple syrup
  • 1 half chicken with skin
For the Sauce
  • 2 cups water
  • 1 stick butter
  • 2 tablespoons garlic juice
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • ¼ cup kosher salt
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