Maple Glazed Chicken with Roasted Root Vegetables is perfect for just about any occasion. Aside from a bit of peeling and slicing, this recipe is relatively low effort and is very easy to make. It will be perfect when we are allowed to entertain again. In the meantime, Maple Glazed Chicken with Roasted Root Vegetables makes a deliciously wholesome family meal. Plus, it’s naturally gluten free.
A Balance of Flavours
Despite the addition of the maple syrup, this recipe is more savoury than sweet. While the maple syrup does enhance the sweetness of the carrots and parsnips, the cider vinegar that is added to the sauce gives it a delicious piquancy.
Maple syrup is an incredibly versatile ingredient in both savoury and sweet recipes, and it’s wholesome too. Of course it contains sugars, but it’s also rich in vitamins and minerals. It makes a great substitute for refined sugars in many recipes.
A Well-Loved Family Recipe
Maple Glazed Chicken has long been a favourite at our house and this recipe has been a part of AprilJHarris.com since 2011. Recently, our son Alexander, a photographer and creative professional, made the recipe at his home in Cambridgeshire. He then shot some new photographs for me so I could update this blog post. It makes me so happy to see Alexander making and enjoying the recipes he grew up with. I’m proud to say he’s also very good at creating new recipes of his own too.
Can I Switch Up The Vegetables?
We love the combination of carrots and parsnips, but if you don’t, you can definitely switch out the vegetables. Most root vegetables will work, particularly butternut squash and celeriac. They are a bit harder to slice up though!
Is Maple Glazed Chicken Gluten Free?
As long as the chicken stock you use does not contain gluten, this recipe is naturally gluten free.
Maple Glazed Chicken with Roast Root Vegetables – Printable Recipe
Maple Glazed Chicken with Roast Root Vegetables
- 4 chicken breasts
- 1 red onion, peeled, halved and then each half cut in four wedges
- 4 parsnips, peeled and cut in long, thin, but still substantial pieces
- 4 carrots, peeled, halved and quartered lengthwise
- 2 to 4 tablespoons olive oil or other mild vegetable oil, divided
- salt and pepper
- 2 tablespoons cider vinegar
- 5 tablespoons maple syrup, divided
- ½ cup chicken stock Be sure the stock you use is gluten free if you require the recipe to be free from gluten.
- salt and pepper
- 1 teaspoon dried parsley for garnish optional
- Preheat then oven to 400℉ or 200℃ (180°C for fan ovens).
- Prepare the vegetables and place on a baking tray or sheet pan.
- Drizzle the vegetables about 2 tablespoons of the olive oil and 1 tablespoon of the maple syrup.
- Toss the vegetables to coat them with the oil and maple syrup.
- Sprinkle with a bit of salt and pepper.
- Roast the vegetables in the oven, turning one or twice for about 20 to 30 minutes or until golden.
- Meanwhile, season the chicken breasts well with salt and pepper.
- Heat the remaining 2 tablespoons of oil in a large frying pan with a lid.
- Sauté the chicken breasts for about four minutes each side over medium heat, turning once.
- Remove the chicken breasts to a plate and cover with aluminum foil.
- Turn the heat up on the pan and add the vinegar.
- Move the vinegar around on the pan a bit and let it bubble. (This is called de-glazing the pan.)
- Now add the remaining 4 tablespoons of maple syrup and chicken stock and stir, letting it all bubble together a bit and reduce. Now reduce the heat back to medium.
- Return the chicken breasts to the pan and continue to cook for three or four minutes each side or until no pink remains inside. While you are doing this, the liquid should continue to reduce into a gorgeous sticky sauce.
- When the chicken is done, serve with the roast carrots and parsnips.
- Garnish with the sauce and some parsley if desired.