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Courtesy of Cooking with Vanilla, by Mary Wasserman
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Serves 6
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2 Tbsp olive oil
1 whole chicken
½ tsp salt
2 each, parsnips and carrots, peeled and cut into 1” pieces
2 onion, peeled and quartered
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½ squash or 2 sweet potatoes, peeled and cut into chunks
black pepper to taste
½ tsp rosemary
½ cup maple syrup
2 tsp Bakto Flavors Pure Vanilla Extract
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Coat roasting pan with 1 Tbsp of the oil and spread vegetables evenly in pan.
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Place chicken on top of vegetables and brush with remaining oil.
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Sprinkle with salt, rosemary and pepper.
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Place in 400° oven on lower rack and roast, basting every 10 minutes with a mixture of the syrup and vanilla extract. Continue basting with pan juices when syrup is used up.
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Roast until chicken is well browned and juices run clear, about 1½ -2 hours.
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Let chicken rest 10 minutes before carving.
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Remove chicken to platter and surround with vegetables.
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