MONTHLY FLYER
Maple-Dijon Whole Roasted Chicken with Root Vegetables
A cozy, one-pan autumn meal that fills your home with warmth and calm. The whole chicken offers rich collagen and minerals for adrenal repair, while roasted root vegetables and herbs provide grounding energy and steady blood sugar to balance cortisol and ease evening stress. Use leftover chicken for added protein to salads or soups. The chicken carcass can be used to make your own nourishing bone broth.
Ingredients:
1 whole chicken (3 ½–4 lbs)
2 carrots, sliced into thick rounds
1 whole chicken (3 ½–4 lbs)
2 carrots, sliced into thick rounds
1 large sweet potato or 1.5 cups squash cubed
2 cups Brussels Sprouts, stemmed and halved
1 leek or online, sliced into 1-inch pieces
2 Tbsp olive or avocado oil
1.5 Tbsp Dijon mustard
1.5 Tbsp pure maple syrup
1/2 tsp dried thyme
2 cups Brussels Sprouts, stemmed and halved
1 leek or online, sliced into 1-inch pieces
2 Tbsp olive or avocado oil
1.5 Tbsp Dijon mustard
1.5 Tbsp pure maple syrup
1/2 tsp dried thyme
½ tsp dried rosemary
1/2 tsp dried oregano
Sea salt and pepper to taste
Optional: 1/2 lemon and 3–4 garlic cloves (stuffed inside cavity)
1/2 tsp dried oregano
Sea salt and pepper to taste
Optional: 1/2 lemon and 3–4 garlic cloves (stuffed inside cavity)
Directions:
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Preheat oven to 400°F.
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Prepare glaze: In a small bowl, whisk together olive oil, Dijon, maple syrup, thyme, rosemary, oregano, salt, and pepper.
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Prepare chicken:
• Pat the chicken dry with paper towel.
• If desired, stuff cavity with lemon halves and garlic cloves for extra aroma.
• Brush or rub half the Maple-Dijon glaze over the chicken, coating all sides.
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Prepare vegetables:
• In a large roasting pan or baking dish, toss carrots, sweet pototo, Brussels spouts, and leeks with the remaining glaze.
• Arrange vegetables evenly in the pan and place the chicken on top, breast side up.
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Roast:
• Roast uncovered for 70–80 minutes, or until internal temperature reaches 165°F and juices run clear.
• Baste once or twice during roasting for extra flavor and moisture.
• If vegetables brown too quickly, loosely cover with lid during the last 20 minutes.
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Rest and serve:
• Let the chicken rest 10 minutes before carving.
• Toss roasted vegetables in pan juices and serve alongside. Add a side garden veggie salad is desired
Storage: Refrigerate up to 4 days. Leftovers freeze well up to 2 months.
Optional: use the chicken bones to make a nourishing bone broth for future elixirs or soups.
Prep Time: 20 minutes | Cook Time: 70–80 minutes | Serves: 4–6
