This is it! Copied and pasted directly from cranky’s blob over at Vox *sob* oh so many eons ago! 🙂
I have made this so many times and I just LOVE it! It’s roasting in my oven as we speak!
(by request for IG)
This recipe came in an envelope from LL Bean, the bottom of it says “Holiday ’96’.
Courtesy of David Mazzotta, Direct Marketing.
2 T. butter, melted
1 roasting chicken, 6-7 pounds.
1/2 tsp. salt
Your choice of 4 (but only 4! haha, that’s me talking) harvest vegetables (carrots, onions, celery, parsnips, winter squash, sweet potatoes), peeled and cut into 3″ chunks .
1/4 tsp. freshly ground black pepper
1/2 tsp. dried rosemary
1/2 to 3/4 C. Bean’s Maple Syrup (I’m pretty sure any maple syrup will be just fine)
Place oven rack on lowest level, then preheat to 400 degrees F. Spread vegetables evenly in a roasting pan. Place chicken on top. Brush melted butter over breast of chicken and sprinkle with salt, pepper, and rosemary. Place in oven and baste about every 10 minutes with maple syrup. When you run out of syrup, continue basting with pan juices.
Roast until chicken is tender and crispy, golden brown, about 1.5 to 2 hours. The vegetables will be sweet and soft. Let stand 10 minutes before carving. Remove chicken to the center of a large serving platter and surround it with the cooked vegetables. Serve at once (before the Bumpass hounds get it). Serves 4 to 6.