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Maple Chicken Roast Recipe with Lemon essential oil

Maple Chicken Roast Recipe with Lemon essential oil

This Maple Chicken Roast recipe can be made in one pot and features Young Living lemon essential oil.

Simply prepare everything and pop it into a baking dish and in about 40 minutes you have a great one-pan meal. It gives you time to make a big salad and/or a grain dish.

TIP For a vegetarian option, you can use thick halloumi slices and for a vegan option, you could use thick tofu slices and just marinade them per the instructions for the chicken.

NOTE Use any combination of vegetables including pumpkin and squash pieces. Use as big a baking dish or oven tray as you like, depending on how many people you are feeding or make extra for leftovers. Before serving sprinkle with fresh herbs sprigs, if desired.

This recipe is by Chef Kate.

Prep Time: 15 minutes Servings: 6 Total Time: 55 minutes


Glaze Ingredients

  • 2 tbsp olive oil

  • ¼ cup maple syrup (to taste)

  • ½ cup Dijon mustard (or other mild mustard)

  • 6 – 8 drops Young Living Lemon essential oil (to taste)

  • ½ tsp sea salt and freshly ground pepper (to taste)

Roasting Ingredients:

  • 4 – 6 chicken thighs (skin on) or breast

  • 1 sweet potato, cut into large pieces

  • 1 zucchini, cut into large pieces

  • 2 – 3 carrots, peeled and cut into large pieces

  • ¼ cup filtered or spring water or chicken stock

  • ½ tsp sea salt and freshly ground pepper (to taste)

  • 2 tbsp olive oil (for roasting)

  • 2 tbsp chopped parsley and/or fresh herb sprigs (thyme or sage), optional for serving

  • lemon wedges, optional for serving


1. Preheat the oven to 180C and line a large baking dish with baking paper.

2. Make the glaze by mixing the olive oil, maple syrup, mustard, Lemon essential oil, sea salt and pepper in a small bowl and set aside until you are ready to roast the chicken.

3. Pour 2 tbsp olive oil in the bottom of the baking dish and spread it around and then place all the veggies in the baking dish and turn them a little to coat with oil, then pour in the water or chicken stock.

4. Place the chicken in the baking dish skin-side up on top of the veggies and generously sprinkle with sea salt and pepper. Then either brush on or gently pour some of the glaze on each piece of chicken. Then spread over chicken to cover.

5. Bake for approx. 35 – 40 minutes or until the chicken is cooked through and the veggies are tender and golden. You may need to cover the dish with a little baking paper while baking if the veggies are browning too quickly.

6. Remove from oven and sprinkle with freshly chopped parsley and a few lemon wedges. Serve with a salad and/or grain dish, if desired. The leftovers will keep for up to 4 days refrigerated and are great served chilled too.

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