Restaurants›Maddie's Place›Roasted Chicken w/ Baby Spinach, Crumbled Goat Cheese, Candied Pecans & Cane Syrup Vinaigrette Recipe

Roasted Chicken w/ Baby Spinach, Crumbled Goat Cheese, Candied Pecans & Cane Syrup Vinaigrette Recipe

Inspired by Maddie's Place
Time1h 30m
Serves4

Half $10.00 | Full $12.00

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Chicken

Preheat your oven to 375°F (190°C). Pat the chicken dry and season it generously with salt, black pepper, garlic powder, and onion powder.

2

Roast the Chicken

Place the chicken in a roasting pan and drizzle with olive oil. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.

3

Prepare the Candied Pecans

In a skillet over medium heat, toast the chopped pecans for about 5 minutes. Add cane syrup and stir constantly until the pecans are coated and caramelized. Remove from heat and let cool.

4

Make the Vinaigrette

In a small bowl, whisk together cane syrup, olive oil, salt, and black pepper to taste until well combined.

5

Assemble the Salad

In a large bowl, toss the baby spinach with the vinaigrette. Serve the roasted chicken on a plate, topped with the spinach salad, crumbled goat cheese, and candied pecans.

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