Tuesday 14 July 2015

Roast Mustard Chicken Marylands with Maple Syrup Baked Vegetables

  • 1 piece chicken Maryland per person 
  • 60 gm butter
  • 1 Tbsp Dijon mustard
  • 3 Tbsp olive oil
  • 1 Tbsp honey
  • 2 cloves garlic, crushed
  • 2 medium potatoes, peeled, quarted
  • 2 parsnips, cut in half cross-wise
  • 2 medium beetroot, quartered
  • 1/2 small pumpkin, peeled, seeded, chopped (4 cm pieces)
  • 2 Tbsp olive oil
  • 1 Tsp caraway seeds
  • ½ cup maple syrup
  • 3 medium carrots, trimmed, washed, cut in half crosswise
  1. Preheat oven to 200ºC
  2. Brush a stainless steel of non-stick baking dish with oil
  3. Arrange chicken pieces in a single layer in the dish.
  4. Melt butter in a small saucepan, stir in mustard, 1 tablespoon olive oil, honey and garlic. Brush liberally over both sides of chicken.
  5. Roast chicken 60 minutes, turning twice, each time basting both sides with sauce, until cooked through.
  6. Serve with roasted vegetables
  1. Combine potatoes, parsnip, beetroot, carrots, oil and caraway seeds in a baking dish. Season to taste. Bake in the same oven at 200ºC  for 30 minutes.
  2. In a small saucepan, bring maple syrup to the boil. Simmer for 8-10 minutes until thickened slightly.
  3. After 30 minutes, add pumpkin to vegetables in pan. Pour over the maple glaze. Bake a further 30 minutes until vegetables are tender.
  4. Serve with chicken.

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