November 23, 2016

Thyme Chicken & Maple Roasted Vegetables

Create a beautiful roast chicken dinner for your next special occasion and use any leftovers to whip up a quick and delicious Roast Chicken and Vegetable Soup the next day.

Prep & Cook Time: 2 hours

Serves: 5-6

Roasted Chicken & Gravy

1 whole chicken

2 tablespoons unsalted butter, at room temperature

2 tablespoon butter at room temperature

1 tsp dried rosemary

1 tsp dried thyme

3 garlic cloves (minced)

2 teaspoon salt

1/4 tsp cracked pepper

4 tbsp all purpose flour

3 cups chicken stock

2 cups cranberry sauce

Maple Roasted Vegetables

1 & 1/2 lb brussels sprouts (rinsed, cut into halves)

3 medium sweet potatoes (cut into bite sized cubes)

1 tsp salt

2 tbsp maple syrup

1/4 tsp cracked pepper

Green Beans

2 lb green beans (tips removed)

2-3 tbsp butter

1 tbsp salt


Preheat oven to 400F. Pat the chicken dry with paper towels. Rub the chicken with butter,  garlic, rosemary, thyme, salt, and pepper,. Using a kitchen twine, tie the legs of the chicken together.

Place the chicken breast side up on a roasting pan and roast for about 2 hours, or until an instant-read thermometer inserted into the thigh of the chicken registers between 180F and 185F.

Remove chicken from the oven and let it rest for 15 minutes before carving.

While chicken is resting, scrape drippings from the roasting pan to lift off all the brown parts. Add 2 cups chicken stock to the pan, whisk, and bring to a light boil.

Add all purpose flour and 1 cup chicken stock into a lidded jar. Shake the jar until mixture is smooth, remove lid, and pour into the boiling chicken stock, stirring so no clumps form. Turn heat to medium low and continue to stir gravy until it thickens. Adjust salt and pepper according to taste.

The maple roasted vegetables can cook in the oven with the chicken towards it’s last hour of cook time. Arrange brussel sprouts halves and sweet potato pieces on a baking sheet and season with the remaining ingredients. Place vegetables in the oven to roast for about 30 minutes, turning half way through the cooking process so the vegetables cook evenly..

Boil water in a medium stockpot and season with salt. Place green beans in the boiling water, blanch for 2 minutes, and drain. Melt butter in the same pot, add green beans, and sauté for 1 minute. Adjust salt and pepper according to taste.

Serve roasted chicken with maple roasted vegetables, butter green beans, gravy, and cranberry sauce.


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