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!
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!
Chicken recipes for baby led weaning
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-Friendly Maple Roast Chicken
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
- 1 kg Irish Potatoes 2 ¼ pounds
- 1 Butternut Squash
- 12 Baby Carrots or 3 large carrots
- Drizzle rapeseed oil
- To serve Fresh thyme leaves
Method
- Pre-heat oven to 180ºC/350ºF
- 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.
- 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.
- 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.
- 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.
- Remove from the oven, baste the chicken.
- Serve with fresh sprinkles of thyme.
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Recipe Notes & Tips
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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