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.

Serves: 6

Prep: 5 minutes
Cooking: 90 minutes
Total: 95 minutes

Difficulty: easy

 

INGREDIENTS

1-2 1.4kg chickens
25g butter
4 tbsp maple syrup
1 onion halved
1 lemon halved
500g carrots
500g parsnips
500g Charlotte potatoes halved
Fresh thyme
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Put the lemon and onion inside the cavity of the chicken and season with salt and pepper.
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Melt the butter and maple syrup together and spoon half over the chicken.
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Add some olive oil to the tray and add the potatoes. Put in an oven at 200 degrees for 30 minutes.
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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.
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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.
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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.
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Serve with a green veg.

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