Clarks Maple Syrup Roasted Chicken with Glazed Root Vegetables, Maple Syrup Recipe #3

Here we go, Alison’s delicious recipes for Sunday lunch using Clark’s Maple Syrup.

Clarks maple syrup roasted chicken with glazed root vegetables (serves 4)

Roasted Chicken (ingredients)

1.4 kg chicken

1 lemon

1 red onion, peeled and halved

2 tbls olive oil

3 tbls Clarks maple syrup

Method

1. Preheat the oven to 225 C/gas 7.
2. Place the lemon and onion in the cavity. Drizzle the chicken with olive oil and season.
3. Roast for 1 hour 15 minutes.
4. Combine the remaining olive oil with the maple syrup.
5. Remove the chicken from the oven. Drain and reserve the juices for gravy. Brush the chicken liberally with the glaze and roast for a further 15-20 minutes until the chicken is cooked and the juices run clear.

Roasted root vegetables (ingredients)

Potatoes, peeled and halved

Parsnips, peeled halved

3-4 tbls Clarks Pure Maple Syrup

2-3 tbls Sunflower oil

Knob of salted butter

Juice of 1 orange

Method

1. Bring a large pan of salted water to the boil.
2. Add the potatoes and cook for 3 minutes. Add the remaining vegetables and cook for a further 3 minutes. Drain.
3. Tip the parsnips and potatoes into a large heated roasting tin and coat with the oil and maple syrup ensuring that they’re coated well.
4. Roast for 20 -30 minutes until golden.

Glazed carrots (ingredients)

Carrots, peeled and cut into batons

Knob of butter

Juice of 1 orange

2 tbls maple syrup

Fresh parsley, finely chopped

Method

1. Steam or boil the carrots until tender.
2. Place the butter, orange juice and maple syrup in a saucepan. Add the cooked carrots and heat until well coated and heated through.
3. Garnish with fresh chopped parsley.