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Baby-Friendly Maple Roast Chicken

Of all recipe ever written, one every kitchen should have tucked into a go-to drawer is hearty, juicy, tender, delicious (need I go on?), belly-warming roasted chicken. That chicken should also be dressed in maple syrup because…well, principles. This baby weaning recipe is an incredibly easy family dinner idea that will fill your hearts and tummies with all the goodness of grandma’s house— plus some—and have your weanlings squealing with delight!

Baby Led Feeding Recipe Maple Roast Chicken

Maple syrup is not an ingredient you see when you Google roasted chicken recipe often—I have no idea why! The syrup and cinnamon roasts a gorgeous, golden skin, and fresh thyme pulls it all together to create a simply mouthwatering marriage of sweet and savory. Slow roasting and the tenderizing properties of maple syrup will guarantee chicken that falls right off the bone, so your little one will have no trouble woofing it down.

Vitamin C and folate-rich butternut squash makes a lovely fall companion to carrots and roasted potatoes, all smothered in this beautiful sauce to create a magical, healthy baby weaning recipe My whole family absolutely adores this easy dinner idea, and I know yours will, as well.

Next time the craving for roasted chicken that just so happens to double perfectly as a baby weaning recipe hits (because I know that happens all the time), give this one a try—seriously. You will fall in love!

Baby Led Feeding Recipe Maple Roast Chicken 2

Baby Led Feeding Recipe Maple Roast Chicken 3

 

Taste and Rate (pretty please)

We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xoxox

Baby LEd Feeding Maple Chicken with Roast Veggies Pinterest

Baby-Friendly Maple Roast Chicken

Prep time

15 minutes

Cook time

1 hour 45 minutes

Servings

2 adults 2 children

Freeze me BLW Friendly

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Ingredients

1 Dunnes Stores Free-range chicken
60 ml rapeseed oil (¼ cup)
1 teaspoon fresh thyme
60 ml maple syrup (¼ cup)
1 teaspoon cinnamon

1kg Irish Potatoes (2 ¼ pounds)
1 Butternut Squash
12 Baby Carrots (or 3 large carrots)
Drizzle rapeseed oil
To serve Fresh thyme leaves

Method

  1. Pre-heat oven to 180ºC/350ºF
  2. Spatchcock the chicken by cutting out the backbone. Lay flat on a baking tray, then press down. Very carefully, using a sharp knife, press into the flesh so that the sauce will seep into the entire chicken.
  3. Place the rapeseed oil, thyme maple syrup and cinnamon into a blender and blend until combined. Pour 1/4 over the chicken and use your hands to completely cover. Place the chicken in the oven and bake for 45 minutes.
  4. Meanwhile, quarter the potatoes, peel and slice the butternut squash and place them on a baking tray along with the carrots, Drizzle over a little rapeseed oil and leave aside.
  5. When the chicken has been in for 45 minutes, remove and pour over the remaining sauce, place it back into the oven along with the potatoes and veggies and roast everything for another hour.
  6. Remove from the oven, baste the chicken.
  7. Serve with fresh sprinkles of thyme.
Baby Finger Foods BLW Recipes 12 Months+ BLW Recipes 9-12 Months Dairy Free Dinner Easter Recipes Egg Free Gluten Free Meat Recipes Nut Free Quick Winter Recipes Recipes for Fussy Eaters St.Patrick’s Day Recipes Toddler Recipes Vegetable Recipes

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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