Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

A delicious, sticky glaze not only gives this golden-brown chicken a festive shine but also imbues it with a whole range of flavors, with sweet, tangy, and citrusy notes. Bake the chicken on a bed of vegetables, and a few minutes before it's ready, brush the glaze over the vegetables and drizzle it over all the vegetables. A vibrant scattering of carrots, Brussels sprouts, and new potatoes gives the whole dish a charming, rustic look. Delight your loved ones with this delicious chicken and vegetables for a Sunday family lunch or a holiday dinner.

Ingredients:

Vegetables

• 2 tbsp honey mustard chicken glaze
• 1 tbsp hot brown mustard
• 2 tbsp. l. rapeseed oil (canola)
• 450 g small carrots
• 450 g Brussels sprouts, cut in half
• 450 g small red potatoes, halved

Chicken

• 1 chicken weighing 1.5 - 2 kg, wash and dry with paper towels
• 1 tbsp chicken seasoning

Glaze

• 1/4 tbsp. maple syrup
• 1/4 cup orange juice
• 1 tbsp hot brown mustard
• 3 tablespoons of butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, red potatoes, Brussels sprouts, carrot, poultry seasoning, mustard, honey, maple syrup, Orange juice

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Vegetables:
  
  In a small bowl, combine the seasoning, mustard, oil, salt, and black pepper to taste. Toss with the vegetables and spread in an even layer on the bottom of the roasting pan.
Step 3
• Chicken:
  
  Rub the chicken with chicken seasoning. Place it on top of the vegetables in the roasting pan. Roast until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 150°F (66°C), 50 minutes to 1 hour.
Step 4
• Glaze:
  
  While the chicken is baking, combine all the glaze ingredients in a saucepan. Bring to a boil over medium-high heat and simmer until the glaze thickens slightly. Season with salt and pepper to taste.
Step 5
• When the chicken is almost done, brush the outside completely with glaze. Drizzle the remaining glaze over the vegetables. Bake until a thermometer inserted into the thickest part of the thigh registers 175°F (80°C), another 15-20 minutes.
Step 6
• Remove the chicken from the oven and let it rest for 10 minutes, then serve.

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