MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES
Provided by Sandra Lee
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
- For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
- For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
- When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
MAPLE-ROASTED CHICKEN THIGHS
A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.
Provided by Jamie
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
- Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
- Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
- Roast in the preheated oven for 15 minutes.
- Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.3 g, Cholesterol 70.3 mg, Fat 20.6 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 3.7 g, Sodium 593.2 mg, Sugar 18.4 g
MAPLE CHICKEN & VEGETABLE STIR-FRY WITH NOODLES
This is a very tasty and healthy meal which I often make, I prefer to make it with the chilli sauce, normal soy sauce can be substituted for thick soy sauce. It's a real winner amongst family & friends.
Provided by Carolyn Jay
Categories Chicken Thigh & Leg
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok or frying pan, stir-fry chicken pieces, onion & carrot over moderate heat for 5 minutes.
- Add the rest of the vegetables and noodles, cook for a further 3 minutes.
- Combine first five ingredients, pour combined sauce over the stir-fry. Toss gently until heated through and thick.
- Serve.
Nutrition Facts : Calories 655.9, Fat 13.4, SaturatedFat 3, Cholesterol 189.1, Sodium 728.7, Carbohydrate 91.5, Fiber 4.3, Sugar 16.2, Protein 41
MAPLE-GLAZED CHICKEN AND VEGETABLES
Add a little butter to maple syrup and presto-you've created a terrific glaze for your oven dinner. My family loves this! Very easy, tasty and not too sweet.
Provided by byZula
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken.
- Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425°F oven 20 minutes.
- Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables.
- Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.
- Transfer chicken and vegetables to a serving platter; keep warm.
- Skim fat from pan drippings; pass pan drippings with chicken.
Nutrition Facts : Calories 344.8, Fat 21.6, SaturatedFat 5.6, Cholesterol 86.2, Sodium 362.4, Carbohydrate 14.7, Fiber 0.4, Sugar 11.8, Protein 22.1
BABY FOOD CHICKEN WITH VEGETABLES
This is a quick, simple and healthy meal for your growing baby. Store and freeze for up to 6 days.
Provided by Thriely
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h3m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken in a pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain.
- Place potato and carrot in another pot; cover with water. Bring to a boil; reduce heat and simmer until softened, about 15 minutes. Drain.
- Place corn in a saucepan with 1/2 cup water. Bring to a boil; reduce heat; stir and cook until tender, 3 to 4 minutes. Drain.
- Transfer corn to a food processor. Add chicken stock and puree until smooth, about 10 seconds. Add chicken, carrot, and potato. Puree until mixture is smooth and reaches desired texture.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 10.4 g, Cholesterol 7.6 mg, Fat 0.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 26.7 mg, Sugar 1.2 g
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MAPLE DIJON CHICKEN AND VEGETABLES - WELL PLATED BY ERIN
From wellplated.com
4.9/5 (13)Total Time 45 minsCategory Main CourseCalories 427 per serving
- Preheat the oven to 400 degrees F. Lightly coat a large baking sheet with nonstick spray. Place the carrots, broccoli, and red onion on the baking sheet.
- In a small bowl or measuring cup with a spout, whisk together the olive oil, maple syrup, mustard, garlic, salt, pepper, oregano, and thyme. Drizzle about 3 tablespoons over the veggies, reserving the rest. Toss the veggies to coat with the mixture, then spread them into a single layer. Arrange the pounded chicken breasts on top.
- Add the balsamic vinegar to the reserved olive oil/maple syrup mixture and whisk to combine. Brush over the tops of the chicken breasts.
- Place the baking sheet in the oven and roast until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 20-30 minutes, depending upon the size of your chicken breasts (mine were about 11 ounces each and cooked in 28 minutes). Remove to a plate, cover, and let rest for a few minutes. If the vegetables are not as brown as you would like, return them to the oven for a few minutes to continue cooking. Sprinkle with fresh parsley and enjoy warm.
MAPLE-GLAZED CHICKEN AND VEGETABLES | BETTER HOMES
From bhg.com
Total Time 50 minsCalories 283 per serving
- Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425 degrees F oven 20 minutes.
- Meanwhile, in a small saucepan, melt margarine or butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables. Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.
- Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken. Makes 6 servings.
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