Thursday, November 1, 2012

Roasted Chicken and vegetables with Maple Dijon Sauce

Dinner today, dinner tomorrow; sounds awesome right? Totally. The best part is that for those of you who "don't like leftovers" (damaged goods I tell you, leftovers rock) this is a great plan. I served ours with mashed potatoes the night of so I recerved all the roasted ones for night two. Upon making night two's dinner, I realized I had WAY more than enough to have used them both nights.

1/2 lb of potatoes, washed and halved
1 onion cut into thick wedges
2 TBS or so olive oil
salt and pepper
4 stalks of celery cut into 2"
1 lb carrots cut into 2"
2 heads broccoli cut into large florets
1-2 cups chopped squash
1 tsp+ (to your discretion) dried thyme
1/4 cup dijon mustard
1/4 cup REAL maple syrup

Heat oven 425* on a large rimmed baking sheet (you'll need two) and toss vegetables with a bit of oil and salt and pepper (I tossed all the potatoes with a little bit of everything else). On the second sheet do the same and toss with the Thyme.

Rub Chicken with a bit of oil and salt and pepper and nestle on the pan with the potatoes.

Bake until chicken is done (about 1.5+ or until 180*) turning the vegetables occasionally. The vegetable only platter will be done much faster. Between half hour and 45 minutes.

Meanwhile mix the mustard with syrup.

When the chicken is done, slice or shred and top with half the sauce. Reserve the potato mixture for night two if you have an army to feed, or just divey up the portions and eat. Yummy.

I had never actually roasted an entire chicken prior to this, and now I see that it is seriously the way to go!

No comments:

Post a Comment