Saturday, January 8, 2011

Maple-Roasted Chicken with Vegetables

Here is a wonderful dish for autumn I ran across a few weeks ago that I like to share with you. This recipe is very easy to do and is remarkably tasty. The ingredients are perfect for the fall season, with colors and taste to match, giving you that warm, satisfying, feeling during the coming colder months ahead.


1 ½ pounds chicken thighs and/or drumsticks

Poultry seasoning, to taste

Salt and pepper, to taste

(Optional seasoning): Add a pinch of Curry power, Garlic powder,

2 cups carrots, cut into 1-inch pieces

3 cups sweet potatoes, peeled and cut into 1-inch pieces
½ red onion, cut into 1-inch pieces

½ cup of chicken broth

¾ cup maple syrup

2 tablespoons olive oil

2 tablespoons (or to taste) fresh thyme, chopped

1 tablespoon dried parsley flakes


Arrange the chicken in an 8 x 13-inch baking dish or slightly larger if needed. Sprinkle with the poultry seasoning, salt and pepper. Place the sweet potatoes, carrots and onion in the dish. Drizzle the entire dish with maple syrup and olive oil. Sprinkle with thyme, and toss to coat.

Cover with foil and bake at 375°F for 30 minutes. (Whenever I cook with this type of recipe I usually use a roasting pan with the cover, and add more vegetables than the recipe calls for, and I raise the temperature and add to the baking time.) Remove the foil, stir and cook for about 15 minutes longer or until the chicken is golden brown and a meat thermometer registers 165°F. (If you want more tender chicken than add a little water and cover the chicken tightly and cook longer until the meat is falling off the bone.) Let stand, covered with foil, for 5 to 8 minutes before serving.

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T.S.Garp © Copyright 2010 All Rights Reserved.



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