MAPLE HERB ROAST CHICKEN WITH CRANBERRIES & ROOT VEGGIES RECIPE

Why You’ll Love It:
This roast brings all the cozy, holiday-season comfort without weighing you down. The maple and herbs add a sweetness that feels so festive and the cranberries brighten everything with a pop of tartness

Paired with slow-roasted root veggies, it’s grounding, nourishing, and wonderfully supportive for gut health and steady energy. It’s the kind of meal that makes your home smell like Christmas and gives your body exactly what it’s craving during the holiday season… warmth, nourishment, and simple, whole ingredients.

Prep Time: 15 mins
Cook Time: 1 hour
Servings: 4

Ingredients

-  1 whole chicken (about 1.5 kg)
-  3 tbsp olive oil
-  2 tbsp pure maple syrup
-  4 cloves garlic, minced
-  1 tsp dried thyme
-  1 tsp dried rosemary
-  1 cup fresh cranberries
-  1 kg mixed root vegetables (carrots, sweet potato/kumara, parsnips), chopped
-  Salt and pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan).
2. In a small bowl, whisk together the olive oil, maple syrup, garlic, thyme, rosemary, salt, and pepper until well combined.
3. Place the chicken in a roasting pan and pat it dry with a paper towel (this helps the skin crisp up).
4. Pour the herb-maple mixture over the chicken, using your hands or a brush to coat it thoroughly — make sure to get into all the creases for maximum flavour.
5. Scatter the chopped root vegetables and cranberries evenly around the chicken, tossing them lightly in any extra marinade in the pan.
6. Roast for about 1 hour, or until the chicken is golden, the juices run clear, and the vegetables are tender and caramelised. If the veggies need a little more colour, give them a gentle stir halfway through the cooking time.
7. Remove the pan from the oven and let the chicken rest for 10 minutes before carving. This helps the juices settle and keeps the meat tender.
8. Serve the chicken warm with the roasted veggies, spooning over any pan juices for extra flavour.