Maple and Mustard Harvest Roasted Chicken

 Maple and Mustard Harvest Roasted Chicken

Here is an easy, healthy dinner recipe that is sure to please your family plus it uses all the in season fall vegetables. I think you’ll really like this maple mustard sauce, too. There are plenty of good carbohydrates in this meal so if you are watching your weight or trying to loose weight, it’s best to eat this meal right after a hard workout session or make sure you are going to workout the next day – you’ll have plenty of good carbs/fuel in your system to push yourself extra hard 😉

Maple and Mustard Harvest Roasted Chicken

 4 servings

 Ingredients:

 5 lb free range chicken, quartered

4 T. grass-fed butter

2 apples, cored and cut into 8 wedges

3 medium yellow onions, cut into 6 wedges

1 large sweet potato, cut into 1-2 inch chunks

1 small butternut squash, cut into 1-2 inch chunks

salt and pepper, to taste

olive oil

 Maple Mustard Sauce:

1/3 cup pure maple syrup

1/3 cup coarse, stone ground, or grainy mustard

2 T apple cider vinegar

2 T all natural worcestershire

1/3 cup chicken stock if you have some on hand. If not, use water

2 cloves garlic, minced

1 shallot, grated or 1 T finely chopped onion

 Directions:

 Preheat your oven to 400 degrees. Place apples, onions, sweet potato, and butternut squash in a large roasting pan. Dab 4 T butter over the vegetables. Roast for 10 minutes.

 While vegetables are roasting, combine all sauce ingredients into a small pot. Heat on the stove on medium heat and bring to a boil. Once boiled, turn off heat and leave on the stove.

 After the vegetables are done cooking for 10 minutes, arrange the quartered chicken over the veggies. Pour a good amount of olive oil and salt and pepper over the chicken. Pour the sauce all over the chicken. Roast for 1 hour or until chicken is done. Check the chicken a couple of times to make sure it’s not getting too dark. If it starts to get too dark, wrap some foil over the pan. Enjoy!

Maple Mustard sauce inspired by Rachael Ray