Maple Sesame Roast Chicken & Carrots

Prep Time
Cook Time
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"From one of our national supermarkets and their free monthly magazine May 2018."

Original recipe yields 4 servings


  • Serving Size: 1 (495.8 g)
  • Calories 652.8
  • Total Fat - 42.2 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 219 mg
  • Sodium - 911.9 mg
  • Total Carbohydrate - 29.4 g
  • Dietary Fiber - 6.1 g
  • Sugars - 19.1 g
  • Protein - 39.4 g
  • Calcium - 141.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 41.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 220C.

Step 2

Line a large roasting pan with baking paper.

Step 3

Cut carrots in half then into quarters lengthways.

Step 4

Arrange carrots, chicken and orange wedges in prepared pan in a single layer.

Step 5

Combine maple syrup, soy sauce and sesame oil in a small jug and drizzle into pan, season with salt and pepper and toss to coat.

Step 6

Roast for 15 minutes, basting with pan juices halfway, or until chicken is lightly browned.

Step 7

Place bok choy in a around chicken in pan and cover with foil (or a large oven tray) and bake for 3 to 5 minutes, to steam bok choy.

Step 8

Squeeze orange wedges over everything in the pan and serve with steamed jasmine rice and sprinkled with sesame seeds.

Tips & Variations

No special items needed.



This was super delicious. The maple-soy sauce flavors the chicken so perfectly, and they were so moist. I spooned a bit of the pan sauce over some rice, too. And it was really good. It was nice to put forth so little effort and end up with a full meal of flavorful chicken thighs, roasted carrots, steamed bok choy and a side of white rice. Thanks for sharing your recipe, ImPat. This is a "keeper", for sure.

review by:
(1 Jul 2021)