Poultry: L. L. Beans Maple Roast Chicken with Winter Vegetables

By JoFClark

Ingredients

• 2 T butter, melted
• 1 roasting chicken (6-7 pounds)
• 1/2 t salt
• Choice of 4 harvest vegetables (carrots, onions, celery, parsnips, winter squash, sweet potatoes) peeled and cut into 3” chunks
• 1/2 t freshly ground black pepper
• 1/2 t dried rosemary
• 1/2 to 3/4 cup Bean’s Maple Syrup

Details

Servings 4

Preparation

Step 1

Place oven rack on lowest level, then preheat oven to 400 degrees. Spread vegetables evenly in a roasting pan. Place chicken on top. Brush melted butter over breast of chicken and sprinkle with salt, pepper and rosemary. Place in oven and baste about every 1- minutes with maple syrup. When you run out of syrup, continue basting with pan juices. Roast until chicken is tender and crispy, golden brown, about 1 ½ to 2 hours. The vegetables will be sweet and soft. Let stand 10 minutes before caring. Remove chicken to the center of a large serving platter and surround it with cooked vegetables. Serve at once.