Flavourful roasted root vegetables are a perfect partner to this Maple Glazed Chicken Recipe. You will love the maple syrup spiked sauce!
Maple Glazed Chicken with Roasted Root Vegetables makes a deliciously wholesome family meal. Plus, it’s naturally gluten free. Whether it’s a simple weeknight dinner or weekend entertaining, this recipe is great for just about any occasion. Even better, aside from a bit of peeling and slicing, this recipe is relatively low effort and is very easy to make.
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 including Maple Glazed Chicken.
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. A little while ago, our son Alexander made the recipe at his home in Ely, 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 Change 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
Ingredients
- 4 chicken breasts You can use chicken with the skin on or skin off, although skin on does give an extra special result and the most attractive finish.
- 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
Instructions
- 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 25 to 35 minutes or until just beginning to turn 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.
did you make this recipe?
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Comments & Reviews
Cindy Mom, the Lunch Lady says
I bet this tastes absolutely delicious. The sweet maple syrup must pair so nicely with the sweetness of the carrot and earthy spice of the parsnip. I’d love for you to come share with us over at You’re the Star. We post new features every Monday 🙂
April Harris says
Thank you, Cindy! I’ll definitely pop over 🙂
Desicart says
Very nice recipe. We have to try. So easy, flavorful and delicious.
April Harris says
Thank you!
Leslie says
What a beautiful fall dish April! I love the colors, and roasted veggies are always delicious!
Miz Helen says
We sure have enjoyed featuring your awesome post on Full Plate Thursday, 557! Thanks so much for sharing your talent with us and come back soon!
Miz Helen
April Harris says
Thank you so much, Miz Helen! I’m so sorry for the delay in visiting. We were on holiday the week of the 4th and I forgot to pop by the party! I really appreciate the feature. Have a lovely weekend!
Joanne says
I already had planned to make something just like this for diner tonight (only I used balsamic vinegar and a tiny bit of mustard).
April Harris says
What a coincidence, Joanne! Balsamic vinegar would be delicious too, a little sweeter, which can be nice 🙂
Hilary S says
Absolutely delicious, thank you, though I experimented with lavender honey and Quince jelly due to a lack of any maple syrup! 😀
April Harris says
I’m so glad you enjoyed it, Hilary! I am sure the lavender honey and quince jelly gave the recipe some wonderful flavours. They sound like an excellent variation on the maple syrup. 🙂