Autumn Harvest Rotisserie Chicken with Maple-Cranberry Glaze and Root Vegetable Medley
This unique rotisserie chicken recipe features a delightful maple-cranberry glaze that perfectly complements the savory flavors of the chicken, paired with a colorful medley of roasted root vegetables. It's a celebration of autumn's bounty, making it a perfect dish for cozy gatherings.
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Preheat your oven to 375°F. Rinse the whole chicken under cold water and pat it dry with paper towels.
In a small bowl, mix together the maple syrup, cranberry sauce, Dijon mustard, and apple cider vinegar to create the glaze.
Season the chicken generously with salt, pepper, and your choice of dried herbs, ensuring to rub the seasoning under the skin for maximum flavor.
Place the chicken in a roasting pan and brush half of the maple-cranberry glaze all over the chicken, reserving the other half for later.
Chop the carrots, parsnips, and sweet potatoes into bite-sized pieces and arrange them around the chicken in the roasting pan.
Drizzle the vegetables with olive oil and season with salt, pepper, and a sprinkle of thyme. Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
Baste the chicken with the remaining glaze every 20 minutes to enhance the flavor and create a beautiful caramelized finish.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the chicken alongside the roasted root vegetables, garnished with fresh parsley for a pop of color.
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