It’s been a busy 6 months in the Chew Town kitchen.
If you follow Chew Town on Instagram or facebook, you would have seen a lot of sweet and savoury dishes popping up on the feeds that haven’t appeared on the blog. Most of these dishes and recipes won’t feature on Chew Town as they have been the result of various recipes testing, development and photography projects that I’ve been working on with Australian companies.
It’s been difficult managing a full time job at Opera Australia and undertaking these projects, but thanks to a very understanding partner, every moment not in the OA offices has been spent in the Chew Town kitchen (read: our home kitchen) or the Chew Town photography studio (read: our kitchen table) working on these projects.
I’m happy to announce that Chew Town has begun an ongoing partnership with Queen Australia and Taylor & Colledge (their UK brand), and for the past few months I have been testing and photographing recipes for their great new baking pastes range. I’ve also just finished creating a series of Christmas recipes featuring Queen’s vanilla products which you will find on the recipe pages of the Queen and Taylor & Colledge websites. You may also spy some of the blog’s favourite recipes on there. In short – I will soon be starting a serious diet/exercise regimen to cope with all the sweetness that has found its way into the kitchen and our lives.
Queen is a 100% Australian-owned family company more than 100 years old. What I love about their story is that the Queen company name was inspired by Queen Victoria’s love of all things vanilla. And with vanilla products as their flagship, the name couldn’t be more fitting.
As part of the request for 5 Christmas recipes featuring Vanilla, a savoury recipe was firmly in my sights. I had often thought that Vanilla would roast with meats beautifully when combined with the right flavours. So I instantly got started developing a glazed chicken recipe combining vanilla with Maple Syrup (also available in the Queen range) chilli, thyme, olive oil and red wine vinegar.
While I thought it would work well, I wasn’t quite prepared for how incredible it would taste – so I am definitely going to start adding more vanilla into my savory recipes, and I suggest you do too! The resulting Chicken was without a doubt the most moist chicken we have ever tasted.
It really is a very easy recipe and one you that will shine on your Christmas lunch table (see the gorgeous vanilla seeds speckled over the chicken in the final shot).
Vanilla and Maple Glazed Roast Chicken
- 1.5Kg free range chicken, rinsed and patted dry
- Freshly ground salt and pepper
- 1/2 fresh orange
- 1/3 cup Queen Canadian maple syrup
- 1 1/2 teaspoons Queen organic vanilla bean paste
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon dried chilli flakes
Preheat oven to 200 degrees Celsius.
Season the chicken with salt and pepper, then place ½ orange into the body cavity. Place whole chicken into a roasting tin and roast for 60 minutes.
Meanwhile, combine maple syrup, vanilla bean paste, olive oil, vinegar, thyme and chilli in a small bowl and whisk until well combined.
Brush 1/3 of the glaze over the chicken and roast for a further 10 minutes, repeat two more times with the remaining glaze until the chicken is golden brown and shiny.
Remove from the oven and rest for 5 minutes before carving the chicken.
Serve immediately drizzling it generously with the pan juices.
Chew Town was not paid to create this post – but was paid to create the recipe external to Chew Town by Queen. A big Thank You to Simon from Queen for the past few months of partnership. It has been wonderful getting to know you and the Queen team and look forward to working with you on some great recipes in 2015! You can read Chew Town’s disclosure statement here for more information on brands that Chew Town chooses to work with and why.