Bettys Orange Maple Roasted Chicken Legs Food

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MAPLE SYRUP ORANGE CHICKEN



Maple Syrup Orange Chicken image

Make and share this Maple Syrup Orange Chicken recipe from Food.com.

Provided by Sassy in da South

Categories     Whole Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 (3 1/2 lb) roasting chickens, about 3-1/2 pounds, cut into 4 quarters
1 fresh orange
1/4 cup butter, melted
1/2 cup maple syrup
1 teaspoon onion powder
1 teaspoon kosher salt (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • Line a 9 x 13-inch baking pan with nonstick foil.
  • Place chicken quarters skin-side up on the prepared pan.
  • Remove the zest from the orange with a grater, then juice the orange.
  • Whisk together orange zest, orange juice, butter, maple syrup, onion powder, and salt.
  • Brush orange mixture over the chicken pieces.
  • Bake 45 to 50 minutes, until done, basting midway with drippings.

Nutrition Facts : Calories 775.3, Fat 52.2, SaturatedFat 18.9, Cholesterol 217.7, Sodium 716.8, Carbohydrate 30.7, Fiber 0.9, Sugar 26.9, Protein 44.5

ORANGE-MAPLE ROAST CHICKEN AND VEGETABLES



Orange-Maple Roast Chicken and Vegetables image

Roast chicken and vegetables with orange and maple sauce for a hearty dinner - a flavorful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 14

4 chicken leg quarters (4 1/2 lb)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1/4 cup real maple syrup
1/4 cup chicken broth
2 teaspoons grated orange peel
2 tablespoons orange juice
2 tablespoons bourbon
1 tablespoon Dijon mustard
1 1/2 lb fresh Brussels sprouts, trimmed, cut in half
4 carrots, cut into 2-inch pieces
2 tablespoons butter, cut into pieces
1/2 cup pecan pieces, toasted

Steps:

  • Heat oven to 350°F. Sprinkle chicken with 1/2 teaspoon each of the salt and pepper. In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Remove chicken to large shallow roasting pan.
  • In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining 1/2 teaspoon each salt and pepper. Place Brussels sprouts and carrots around chicken in pan; dot with butter. Drizzle vegetables with 1/4 cup of the orange mixture. Brush chicken with 1/4 cup orange mixture.
  • Roast 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F. In 1-quart saucepan, heat remaining orange mixture to boiling. Boil 2 minutes. Serve orange sauce with chicken and vegetables. Sprinkle with pecans.

Nutrition Facts : ServingSize 1 Serving

BETTY'S ORANGE MAPLE ROASTED CHICKEN LEGS



Betty's Orange Maple Roasted Chicken Legs image

Be prepared to use your fingers for this one! Sticky, succulent and delicious. The orange is the dominant flavour followed by the maple and thyme. An inexpensive meal for the family, my four children love this meal. This recipe does need marinading time. Overnight is best though a few hours will do at a pinch.

Provided by Betty Bramanis

Categories     Chicken

Time 1h

Number Of Ingredients 7

4 lb (2 kilos) chicken legs
1 cup maple syrup
1 cup orange juice (with pulp)
2 tablespoons melted butter
2 teaspoons thyme
zest of 2 oranges
salt and pepper to taste

Steps:

  • 1. Place all the ingredients in a LARGE zip lock back suitable for marinating. Place on a plate just in case! Pop into your fridge and marinate for at least 3 hours or longer (no more than 24 hours).
  • 2. Preheat your oven to 350oF/180oC. Open the bag and gently pour everything into a large baking tray (one that you bake a chicken or a lasagne tray. Arrange the chicken legs so they aren't overlapping. Be sure to pour all the marinade over the chicken.
  • 3. Bake for 30 minutes, remove from the oven. Turn each chicken leg over and bake for a further 30 minutes or until the chicken is well cooked and the juices run clear.

MAPLE-MUSTARD GLAZED CHICKEN



Maple-Mustard Glazed Chicken image

Maple, Dijon and chives turn ordinary chicken into extraordinary grilled chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 6

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Steps:

  • Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
  • Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
  • Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Nutrition Facts : Calories 560, Carbohydrate 50 g, Cholesterol 130 mg, Fat 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 23 g, TransFat 1/2 g

BAKED HERB CHICKEN DRUMSTICKS



Baked Herb Chicken Drumsticks image

Super easy to make in just 30 minutes, our Baked Herb Chicken Drumsticks pair the flavors of tangy mustard with fresh herbs.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/2 teaspoon salt
2 1/2 lb chicken drumsticks

Steps:

  • Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
  • In small bowl, mix rosemary, thyme, mustard, oil and salt. Brush or rub mixture over chicken. Place on cookie sheet.
  • Bake 25 minutes, turning once, or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Nutrition Facts : Calories 330, Carbohydrate 0 g, Cholesterol 200 mg, Fat 3, Fiber 0 g, Protein 41 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 0 g, TransFat 0 g

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