Autumn Harvest Whole Chicken with Maple-Apple Glaze and Root Vegetable Medley

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 1/4 cup of pure maple syrup, 1/4 cup of apple cider, 2 tablespoons of Dijon mustard, and 1 teaspoon of ground cinnamon to create the glaze.

Season the chicken generously with salt and pepper, both inside and out. Brush the maple-apple glaze all over the chicken, ensuring it is well coated.

Place the chicken in a roasting pan, breast side up. In a separate bowl, toss together 2 cups of diced carrots, 2 cups of diced parsnips, and 1 cup of diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper.

Arrange the vegetables around the chicken in the roasting pan. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.

Baste the chicken with the pan juices halfway through cooking for extra flavor. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Serve the chicken with the roasted root vegetables on the side, drizzling any remaining glaze over the top for added sweetness.