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Maple Leaf Flattened Chicken with Sea Salt and Garden Herbs and Seasonal Roasted Vegetables

Maple Leaf Flattened Chicken with Sea Salt and Garden Herbs and Seasonal Roasted Vegetables

Time Involved
< 100 min
# of Ingredients
13
Skill Level
Basic
Serves
4
Ingredients
Medium sweet potato, cut into 1-inch (2.5 cm) pieces
Medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
Large parsnips, peeled and cut into 1-inch (2.5 cm) pieces
Medium fennel, washed and cut into 1-inch (2.5 cm) pieces
Medium red onion, cut into thin wedges
½ lb (250g) 
Red baby potatoes, washed and cut into half
¼ cup (50mL) 
Finely chopped Italian parsley
2 tbsp (30mL) 
Fresh thyme leaves
Cloves garlic, minced
2 tbsp (30mL) 
Olive oil
2 tbsp (30mL) 
Balsamic vinegar
 
Salt and pepper
MAPLE LEAF® Flattened Chicken with Sea Salt and Garden Herbs


Directions
PREHEAT oven to 400˚F (200˚C).

PLACE vegetables, herbs and garlic in a large bowl. Add olive oil, vinegar, salt and pepper and toss to combine.

ROAST vegetable mixture on a parchment-lined baking sheet in preheated oven for 60 to 75 minutes, turning vegetables once until vegetables are tender.

PLACE chicken on a parchment-lined roasting pan and bake on oven rack above vegetables for 50 to 60 minutes or until internal temperature of the meat is 170˚F (77˚C). Remove from oven and allow to rest for 5 minutes before carving.



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