Maple-Mustard Roasted Chicken
With Herbed Wild Rice and Buttery Veg Trio- Mustard
- Milk
This chicken dinner benefits from the powerhouse flavour duo of maple and mustard. Herb-spiked wild rice and a slick side of glazed carrots, radishes and snap peas round out this familiar and comforting meal.
Ingredients
550 g
Spatchcock Chicken
½ cup
Wild Rice Medley
170 g
Carrot
113 g
Snow Peas
3 unit(s)
Radish
7 g
Parsley
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
2 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a medium non-stick pan (use large pan for 4 ppl) over medium-high heat.While the pan heats, pat chicken dry with paper towels, then season all over with half the garlic salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once until lightly golden, 3-4 min per side. Transfer to a parchment-lined baking sheet. Roast in the bottom of the oven until golden brown, 15 min (25 min for 4 ppl). (NOTE: It’s okay if chicken doesn't cook all the way through at this step.)
Meanwhile, add wild rice medley, half the broth concentrate, remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 cup (2 cups) water to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, 24-26 min. Remove from heat. Set aside, still covered.
Meanwhile, peel, then slice carrot into 1/4-inch rounds.Cut radishes into 1/2-inch wedges. Trim snow peas.Finely chop parsley.Combine mustard and half the maple syrup in a small bowl.
Once chicken has been roasting for 15 min (25 min for 4 ppl), remove from the oven. Carefully brush maple-mustard mixture over chicken. Return to the bottom of the oven. Roast until golden-brown and cooked through, 10-12 min (12-15 min for 4 ppl).** Transfer to a clean cutting board to rest, 2-3 min.
Meanwhile, heat the same pan (from step 1) over medium-high.When hot, add carrots, radishes, remaining broth concentrate and 1/3 cup (1/2 cup) water. Cook, stirring occasionally, until most of the liquid has evaporated and veggies begin to soften, 4-5 min.Add remaining maple syrup, 1 tbsp (2 tbsp) butter and snow peas. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 1-2 min.
Fluff rice with a fork, then season with pepper and stir in half the parsley.Carve maple-mustard roasted chicken.Divide chicken, herbed wild rice and buttery veg trio between plates.Sprinkle remaining parsley over chicken.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The maple-mustard chicken was a hit for its bold, well-balanced flavour, and the glazed veggie trio earned genuine praise for its sweetness and depth.
- Ease of prep: Most found this straightforward to prepare; some noted the spatchcock chicken can be tricky to portion and serve evenly.
- Suggestions: Add the maple syrup to the vegetables later in cooking and reduce the heat slightly to prevent it from burning before the snap peas are done. Some reviewers found the chicken benefited from a few extra minutes in the oven to cook through fully; using a roasting pan can also help contain grease and reduce smoke.
- Leftovers: Some reviewers felt the rice quantity was on the lighter side and suggested doubling it for more satisfying portions.
- Vegetables: Roasted radishes were a pleasant discovery for several reviewers, who noted they paired beautifully with the carrots and snap peas.
