Roast Chicken with Rutabaga and Grapes
Preparation
15 minutes
Cooking
60 minutes
Portions
5
Food storage
3 days in the fridge. Can be frozen.

Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 2 large or 4 small yellow onions, quartered (about 500 ml / 2 cups)
- 1 rutabaga, peeled and diced into large chunks (about 1 to 1.25L / 4 to 5 cups) Or potatoes, sweet potatoes or parsnip
- 500 ml (2 cups) fresh red grapes Or green grapes or fresh or frozen cranberries
- 30 ml (2 tbsp) canola oil
- Salt and pepper
- 45 ml (3 tbsp) honey
- 5 ml (1 tsp) soy sauce
- 1 garlic clove, finely chopped
- 5 ml (1 tsp) mustard powder
- 5 ml (1 tsp) paprika
- 2.5 ml (½ tsp) ground cinnamon
- 4 whole chicken legs, with skin (about 1 kg / 2 lb) Or use any cut of chicken on sale and simply adjust cooking time.
Preparation
- Place oven rack in the middle position, preheat the oven to 200°C (400°F) and cover a baking sheet with parchment paper.
- Place the onion quarters, the diced rutabaga and the grapes on the baking sheet. Add the oil, salt and pepper. Combine, then spread the vegetables evenly on the baking sheet.
- In a large bowl, combine the honey, soy sauce, garlic, mustard powder, paprika, cinnamon, salt and pepper to make a marinade.
- Add the chicken legs and thoroughly coat with the marinade. Place the chicken legs on top of the vegetables and pour the rest of the marinade over the entire sheet.
- Bake for about 1 hour, or until chicken is cooked through and the meat separates easily from the bone. Turn the chicken 2 to 3 times while it bakes. Tip: Use the cooking time to prepare your side dishes.
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