Basic Roast Chicken + Maple and Sage Roasted Turnips and Carrots


This is my basic roasted chicken recipe. If you want a simple way to make roast chicken this works out great. (For other roast chickens see here, here, or here). These roasted vegetables are covered with a sweet and savory glaze.

Basic Roast Chicken


3 lb. chicken

3 Tbsp. butter or olive oil

¼ cup white wine


Preheat oven to 450 degrees. Place butter all over chicken and lots and lots of salt and pepper, make sure you get the cavity too. Tie the legs together and tuck the wings as much as possible. Place in roasting pan. Roast for about 50 to 60 minutes. Let rest 10 minutes before carving. Place roasting pan on stove and reheat juices. Deglaze pan with wine trying to get every bit off the roasting pan. Serve chicken with juices. (you can thicken the juices up with a tablespoon of cornstarch to make more a gravy if desired).

Maple and Sage Roasted Turnips and Carrots


2 Tbsp. butter

¼ cup maple syrup

2 Tbsp. olive oil

2 Tbsp. chopped sage

4 turnips, quartered

4 carrots, quartered


Preheat oven to 400 degrees. Toss carrots and turnips with olive oil, salt and pepper. Place in oven and roast for 15 minutes. Over medium heat melt butter. Add syrup and sage, mix till combined. Remove veggies from oven and top with syrup mixture. Roast for another 15 minutes or until veggies are tender.

Inspired by Sunday Suppers


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