A cozy Sunday evening calls for a one-pot maple dijon roast chicken with tender soft veggies. Any leftover chicken can be thrown into salads, a casserole, or made into a cheesy chicken quesadilla throughout the week ahead.
- 1 (3.5-4 pound) whole chicken
- 4 tablespoons room temperature butter, unsalted
- 2 carrots, peeled and cut into 2-inch pieces
- 5 medium gold potatoes, quartered
- 4 tablespoons olive oil, divided
- 1½ teaspoons salt, divided
- 1½ teaspoons black pepper, divided
- 3 tablespoons maple syrup
- 3 tablespoons stone ground dijon mustard
- 2 teaspoons rosemary, chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons apple cider vinegar
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Preheat the oven to 375°F and prepare a large oven-safe pot/pan.
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Place the chicken in the pot, breast-side down (this explained below), and tuck butter under the skin.
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Arrange the carrots and potatoes around the chicken. Drizzle 2 tablespoons olive oil over the veggies and chicken and season with 1 teaspoon salt and 1 teaspoon pepper.
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Place the pot in the preheated oven and let it roast for 45 minutes. Chicken is not done cooking just yet.
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In a small bowl, whisk together 2 tablespoons olive oil, maple syrup, stone ground dijon mustard, rosemary, Italian seasoning, apple cider vinegar, ½ teaspoon salt, and ½ teaspoon pepper until well combined.
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Spoon the glaze over the chicken and place back into the oven to finish roasting. Chicken is fully cooked through when it reaches an internal temperature of 165°F. Total cooking time is about 1 hour 15-25 minutes.
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Once cooked, remove the pot from the oven, and let the chicken rest for a few minutes before serving.
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Plate the chicken alongside the roasted vegetables and enjoy!