Baby-Friendly Maple Roast Chicken
Free-range chicken roasted with fresh thyme, maple syrup, and cinnamon served with Irish potatoes, butternut squash, and baby carrots. This baby led weaning recipe is an easy family dinner idea.
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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