Anna’s Family Kitchen is sharing a quick and easy one tray roast.
When I cook my turkey at Christmas I cover it with a maple glaze so I thought I’d try the same with a roast chicken and root veggies. This is the result! I used baby carrots and parsnips as they don’t need peeling. I just topped and tailed them and left them whole. If you’re feeding four or more you’ll need two chickens and a large roasting tray.
Prep: 5 minutes
Cooking: 90 minutes
Total: 95 minutes
1-2 1.4kg chickens
4 tbsp maple syrup
1 onion halved
1 lemon halved
500g Charlotte potatoes halved
Put the lemon and onion inside the cavity of the chicken and season with salt and pepper.
Melt the butter and maple syrup together and spoon half over the chicken.
Add some olive oil to the tray and add the potatoes. Put in an oven at 200 degrees for 30 minutes.
Add the carrots, parsnips and thyme to the tray and season. Mix 1 tbsp olive oil into the remaining maple and butter mix. Drizzle over the veggies.
Return the tray to the oven for another hour checking the skin doesn’t burn although it will take on a dark colour because of the maple. You can always put a square of foil over the breast if you think it’s catching too much.
To make a gravy, remove all the veggies and chicken from the tray. Put the tray on the hob and stir in a tbsp flour. Add 100ml white wine – lets it bubble for a couple of minutes then add 500ml chicken stock.
Serve with a green veg.