Roasted chicken with vegetables is the perfect one-pan family dinner. This chicken is nearly failproof and the maple glaze makes it great for cozy fall or winter meals.
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This features fall and winter produce, paired with a delicious sweet and salty maple glaze that basically ensures that it is on repeat in my house during the fall and winter months.
This recipe was inspired by my personal affinity for one-pot recipes. Some of my other favorites include sheet pan pork tenderloin and vegetables, low carb pork chops and cauliflower rice, and low carb cajun chicken zoodles.
This roasted chicken and vegetables is pretty much a meal in and of itself, but if you have the time, it pairs really well with cauliflower mash which is one of my most popular, and highest-rated recipes!
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Ingredients
At first glance, you will notice that this recipe has a pretty hefty ingredient list, but you will notice that many of the ingredients are listed twice since I included the glaze in a separate section.
- Brussels Sprouts - You can also use broccoli, cauliflower, zucchini, or even cabbage
- Butternut Squash - Swp with acorn squash. delicata squash, sweet potato cubes, or carrots if desired
- Garlic
- 4 lb Whole Chicken
- Lemon
- Onion
- Garlic Powder
- Poultry Seasoning
- Salt and Pepper
- Cayenne Pepper
- Butter
- Dijon Mustard - Spicy brown mustard, whole grain mustard, or even plain old yellow mustard will all work in place of the dijon.
Ingredients for the Maple Glaze:
- Maple Syrup - you can use sugar free maple syrup or honey
- Butter
- Brown Sugar or brown sugar substiute
- Salt
- Cayenne Pepper
- Dijon Mustard - Spicy brown mustard, whole grain mustard, or even plain old yellow mustard will all work in place of the dijon.
See the recipe card for quantities.
Instructions
I used to be so intimidated by the idea of making a whole roasted chicken. I had NO idea just how simple it really can be! Follow these steps for the perfect roast chicken and vegetables:
Start out by preheating your oven to 425° F and place a rack in the center of the oven.
Place the prepared vegetables and half of the peeled garlic in the bottom of a 9x13 inch baking dish. Season with a sprinkle of salt and pepper.
Set the chicken breast side up on a cutting board and remove the giblets (if any) from the inside of the chicken. Using paper towels, thoroughly dry the outside of the chicken.
Place the halved lemon, quartered onion, and remaining garlic inside the cavity of the chicken. Place the chicken on top of the vegetables, breast side up.
In a small bowl, combine the garlic powder, poultry seasoning, salt, black pepper, and cayenne pepper. Using about ½ of this mixture, liberally season the entire chicken. Including the top, bottom, legs, and wings.
Add the butter and mustard to the remaining seasoning. Using a pastry brush spread this mixture over the chicken completely coating all visible surfaces.
Bake the chicken and vegetables uncovered for 25-30 minutes or until the chicken has browned.
Remove from the oven and cover the chicken and vegetables with aluminum foil, return to the oven, and continue baking for an additional 30 minutes.
Note: Depending upon the size you cut your vegetables, they may be tender before the chicken has cooked through. If this is the case for you, simply transfer the chicken to a separate baking sheet and continue cooking. For this reason, I generally leave the veggies a bit on the large side.
While the chicken is baking prepare the glaze by combining all of the ingredients in a small bowl. After 30 minutes, remove the chicken from the oven and brush the glaze generously over the entire chicken. Insert a meat thermometer into the thickest part of the breast.
Return the chicken to the oven for 20 minutes or until a meat thermometer reaches 165° F.
Remove the chicken from the oven and brush another layer of the glaze over the chicken. If desired, you can simmer any remaining glaze over medium heat whisking frequently to thick it and serve as a sauce.
Gently smash the garlic cloves and stir them into the vegetables. Serve and enjoy!
Variations
This recipe can be easily adjusted to suit your dietary or taste preferences 🙂
- Spicy - Even though this recipe has a bit of cayenne, it isn't spicy at all. You can increase the cayenne, add siriacha, or crushed red pepper flakes to increase the heat!
- 30ish minute meal - Steam or boil the vegetable for 10 minutes, then instead of using a baking dish, spread the vegetables on a sheet pan and swap the whole chicken with bone in, skin on chicken breasts or thighs. bake at 425 for 25 minutes, then brush on glaze and bake an additional 5-10 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Low Carb - Swap the maple syrup with Lakanto Sugar Free Maple syrup and the brown sugar with Lakanto Golden Sweetener. You can also omit the squash or use carrots or zucchini instead.
Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!
Equipment
This recipe requires no special equipment at all. Here's what you'll need:
- 9 x 13 inch baking dish
- Measuring cups and spoons
- Paper towels
- Knife
- Cutting Board
- Pastry Brush
- Aluminum Foil
While not mandatory, I can't recommend a digital meat thermometer with an oven-safe probe and an alarm. This allows you to place the probe in the chicken while it bakes, and it will then alert you when the chicken reaches temperature (165 degrees F)
Storage
Store any leftover covered, in the fridge for up to five days. You can also freeze chicken removed from the bone. The vegetables can also be frozen but will change their texture slightly.
Top tip
Chicken (particularly white meat) can go from fully cooked, to dry and chewy in the matter of just a few degrees. I can not recommend a meat thermometer (affiliate link) enough! I prefer one that has an oven-safe probe that will alarm when the chicken reaches 165 degrees.
📖 Recipe
Roasted Chicken and Vegetables with Maple Glaze
Equipment
- Dish for roasting
- Pastry Brush
Ingredients
- 1 lb Brussels Sprouts Trimmed and halved
- 1 Butternut Squash Seeded, peeled, and cubed
- 1 Head of Garlic with cloves separated and peeled
- 4 lb Whole Chicken
- 1 Lemon cut in half
- 1 Onion peeled and quartered
- 2 teaspoon Garlic Powder
- 1 teaspoon Poultry Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Cayenne Pepper more or less to taste
- 4 tablespoon Butter softened or melted
- 2 tablespoon Dijon Mustard
For the Maple Glaze
- ⅓ cup Maple Syrup
- 3 tablespoon Butter Melted
- 1 tablespoon Brown Sugar
- ½ teaspoon Salt
- ¼ teaspoon Cayenne Pepper more or less to taste
- 1 tablespoon Dijon Mustard
Instructions
- Preheat the oven to 425° F and place a rack in the center of the oven.
- Place the prepared vegetables and half of the garlic in the bottom of a 9x13 inch baking dish. Season with a sprinkle of salt and pepper.1 lb Brussels Sprouts, 1 Butternut Squash, 1 Head of Garlic
- Place the chicken breast side up on a cutting board and remove the giblets (if any) from the inside of the chicken. Using paper towels, thoroughly dry the outside of the chicken.4 lb Whole Chicken
- Place the halved lemon, quartered onion, and remaining garlic inside the cavity of the chicken. Place the chicken on top of the vegetables, breast side up.1 Lemon, 1 Onion, 1 Head of Garlic
- In a small bowl, combine the garlic powder, poultry seasoning, salt, black pepper, and cayenne pepper. Using about ½ of this mixture, liberally season the entire chicken. Including the top, bottom, legs, and wings.2 teaspoon Garlic Powder, 1 teaspoon Poultry Seasoning, 1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Cayenne Pepper
- Add the butter and mustard to the remaining seasoning. Using a pastry brush spread this mixture over the chicken completely coating all visible surfaces.4 tablespoon Butter
- Bake the chicken and vegetables uncovered for 25-30 minutes or until the chicken has browned.
- Remove from the oven and cover the chicken and vegetables with aluminum foil, return to the oven, and continue baking for an additional 30 minutes.
- Note: Depending upon the size you cut your vegetables, they may be tender before the chicken has cooked through. If this is the case for you, simply transfer the chicken to a separate baking sheet and continue cooking. For this reason, I generally leave the veggies a bit on the large side.
- While the chicken is baking prepare the glaze by combining all of te ingredients in a small bowl.2 tablespoon Dijon Mustard, ⅓ cup Maple Syrup, 3 tablespoon Butter, 1 tablespoon Brown Sugar, ½ teaspoon Salt, ¼ teaspoon Cayenne Pepper, 1 tablespoon Dijon Mustard
- After 30 minutes, remove the chicken from the oven and brush the glaze generously over the entire chicken. Insert a meat thermometer into the thickest part of the breast.
- Return the chicken to the oven for 20 minutes or until a meat thermometer reaches 165° F.
- Remove the chicken from the oven and brush another layer of the glaze over the chicken. If desired, you can simmer any remaining glaze over medium heat whisking frequently to thick it and serve as a sauce.
- Gently smash the garlic cloves and stir them into the vegetables. Serve and enjoy!
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
Nutrition
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Food safety
- Cook chicken to a minimum temperature of 165 °F (62.8 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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