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Maple Rosemary Roasted Chicken with an Autumn Root Vegetable Medley & Balsamic Reduction

Maple Rosemary Roasted Chicken with an Autumn Root Vegetable Medley & Balsamic Reduction

Transition to the flavors of fall for dinner with Maple Rosemary Roasted Chicken with an Autumn Root Vegetable Medley and Balsamic Reduction. Chicken breasts are marinated in sweet maple syrup and spicy Dijon mustard along with garlic, lemon juice, and rosemary. For ultimate flavor, allow the chicken to sit in the marinade overnight. (Serves 3-4)

Chicken Ingredients

3-4 chicken breast filets

½ c. maple syrup

3 Tbsp extra virgin olive oil

2 garlic cloves

½ shallot, minced

2 Tbsp rosemary, chopped, and several sprigs of rosemary, for garnish

1 Tbsp lemon juice, freshly squeezed

1 Tbsp Dijon mustard

Kosher salt, to taste

Freshly ground black pepper, to taste

Root Vegetable Medley Ingredients

1 lb russet potatoes, cut into wedges

1 lb butternut squash, peeled and cut into slices

4 peaches, pitted and cut into wedges

1 c. green beans, trimmed and cut in half

2 Tbsp garlic powder

2 Tbsp onion powder

3 Tbsp cinnamon

2 tsp ground ginger

2 tsp ground nutmeg

1 tsp ground allspice

1 tsp ground cloves

3 Tbsp maple syrup

Oil, to coat the vegetables

Kosher salt, to taste

Freshly ground black pepper, to taste


1 Tbsp per plate of balsamic reduction


Preparations

  1. In a small mixing bowl, stir together the maple syrup, 2 Tbsp of olive oil, garlic, shallots, rosemary, lemon juice and Dijon mustard. Season the mixture to taste with salt and pepper. 
  2. Add chicken breast to the liquid and mix to completely cover the chicken with liquid. Marinade for at least 30 minutes, or overnight for maximum flavor. 
  3. When ready to cook, preheat oven to 375°F.
  4. In a large mixing bowl, add potatoes, butternut squash, and peaches.
  5. In a smaller bowl, add the green beans.
  6. Season both bowls with garlic powder, onion powder, cinnamon, ginger, nutmeg, allspice, cloves, maple syrup (⅔ of the seasonings to the root vegetables and ⅓ of the seasonings to the beans).
  7. Pour enough oil to coat the vegetables, and season with salt and pepper. Transfer to two separate roasting trays lined with aluminum foil brushed with oil. Line a third roasting tray with aluminum foil and brush with oil.
  8. Take the chicken out of the liquid, discard the liquid, and place chicken onto a tray and oven roast for 30-45 minutes until internal temperature reaches 165°F. 
  9. As for the vegetables, roast the green beans for about 5-7 minutes until they start to get golden brown, and roast the root vegetables for 30-40 minutes again until they become golden brown and fork tender. 
  10. Let everything rest before slicing the chicken and serving. Combine the green beans and root vegetables and then add them to the base of the plate, then slice the chicken breast and place on top of the vegetables. Drizzle with the balsamic reduction and garnish with a rosemary sprig. Serve and enjoy!

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