Maple-Mustard Roasted Chicken
With Herbed Wild Rice and Buttery Veg Trio
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
550 g
Spatchcock Chicken
½ cup
Wild Rice Medley
1 unit(s)
Carrot
113 g
Snow Peas
3 unit(s)
Radish
7 g
Parsley
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
2 unit(s)
Chicken Broth Concentrate
1 tsp
Garlic Salt
(May contain traces of: Wheat, Milk, Sesame, Soy, Sulphites, Mustard, Peanuts, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
