Entree: Canada – British Columbia – Fraser Valley Chicken

Serving Size: 4

Approximate Time

Prep 25 min

Cook 38 min

Additional 7 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) olive oil, divided
- 4 bone-in, skin-on chicken breasts, approx. 10 oz (280 g) each (total ~2.5 lb / 1.1 kg)
- 1 1/2 tsp (8 g) coarse salt, plus more for vegetables
- 1 tsp (2 g) freshly ground black pepper
- 4 garlic cloves, minced
- 2 tbsp (8 g) fresh thyme leaves, chopped (or 2 tsp dried thyme)
- 1 tbsp (3 g) fresh rosemary, finely chopped
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 1/2 cup (120 ml) apple cider
- 2 tbsp (40 ml) honey (local BC honey if available)
- 1 tsp (5 ml) Dijon mustard
- 1 lb 8 oz (680 g) new potatoes, halved if large
- 1 lb (450 g) baby carrots
- 8 oz (225 g) sugar snap peas, trimmed
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Optional: 2 green onions, thinly sliced for garnish

Instructions

Short Description:
Roasted Fraser Valley chicken with a honey-apple cider glaze, served with roasted new potatoes, glazed baby carrots, and quickly sautéed sugar snap peas for a complete seasonal main course.

Regional Notes:
This British Columbia (Fraser Valley) variation emphasizes local valley herbs (fresh thyme and rosemary) and a glaze using apple cider and local honey to reflect the region's fruit farms. Seasonal valley vegetables—new potatoes, carrots, and sugar snap peas—are served alongside so the dish reads as a full, local entree rather than a plain roast chicken.

1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and set a wire rack on top if available.
2. Pat the chicken dry with paper towels. In a small bowl whisk 2 tbsp (30 ml) olive oil, minced garlic, thyme, rosemary, lemon zest, 1 1/2 tsp (8 g) salt, and 1 tsp (2 g) pepper. Rub the herb mixture under and over the skin of each chicken breast.
3. Toss the halved new potatoes with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Arrange potatoes on the baking sheet in a single layer; place chicken, skin-side up, among the potatoes so pieces do not overlap.
4. Roast chicken and potatoes in the preheated oven for 20 minutes.
5. While chicken roasts, make the apple-honey glaze: in a small saucepan combine apple cider, honey, Dijon mustard, and lemon juice. Bring to a simmer over medium heat and reduce until slightly syrupy, about 6–8 minutes. Keep warm.
6. After 20 minutes of roasting, toss baby carrots with a drizzle of oil and a pinch of salt and add them to the baking sheet. Brush the chicken and carrots with half the glaze. Return to oven and roast 12–18 more minutes, until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C) and potatoes are tender. Brush again with remaining glaze during the last 5 minutes for a glossy finish.
7. While the chicken rests, heat 2 tbsp (30 g) butter and remaining 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add sugar snap peas and sauté 2–3 minutes until bright green and just tender-crisp. Season with a pinch of salt, a splash of lemon juice, and half the chopped parsley.
8. Remove chicken and vegetables from the oven and let chicken rest 5–7 minutes. Toss roasted potatoes and carrots with remaining parsley and adjust seasoning.
9. To serve, plate roasted potatoes and carrots as a bed, place a chicken breast on top, and spoon any pan juices or extra glaze over the chicken. Serve sugar snap peas on the side and garnish with sliced green onions if using.