Maple Mustard Chicken Legs With Potatoes And Carrots Food

MAPLE-MUSTARD CHICKEN LEGS WITH POTATOES AND CARROTS

Maple-Mustard Chicken Legs with Potatoes and Carrots image

A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they all caramelize in their juices) for a great one-dish meal for two.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 35m

Number Of Ingredients 9

Ingredients

2 tablespoons smooth Dijon mustard
2 tablespoons coarse- or whole-grain mustard
1 tablespoon pure maple syrup
Coarse salt and freshly ground pepper
2 whole chicken legs
Extra-virgin olive oil, for baking dish
8 small carrots
10 small potatoes
2 shallots, peeled

Steps:

Preheat oven to 400 degrees. Stir together mustards and maple syrup; season with salt and pepper. Brush mixture on chicken.
Drizzle some oil into a 9-by-13-inch baking dish. Add chicken, carrots, potatoes, and shallots; drizzle with more oil. Bake until chicken is lightly golden and a thermometer inserted into thickest part of leg (do not touch bone) reaches 160 degrees and vegetables are tender, about 35 minutes.

MAPLE-MUSTARD CHICKEN THIGHS

Maple-Mustard Chicken Thighs image

Provided by Ellie Krieger

Categories main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup

Steps:

Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

MAPLE ROASTED CHICKEN THIGHS

Maple Roasted Chicken Thighs image

Make and share this Maple Roasted Chicken Thighs recipe from Food.com.

Provided by MsSally

Categories Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 large skinless chicken thighs (about 1 1/2 pounds with bones)
2 small sweet potatoes, peeled and cut into 1-inch chunks (about 1 pound total)
1 small onion, cut into 1-inch pieces
0.5 (16 ounce) bag baby carrots or 8 ounces parsnips, cut into 1-inch chunks
1/4 cup maple syrup

Steps:

Preheat oven to 450°F.
In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.

MAPLE MUSTARD CHICKEN

Maple Mustard Chicken image

My husband loves this chicken dish. It calls for only five ingredients, and we try to have them all on hand for a delicious and cozy dinner anytime. -Jennifer Seidel, Midland, Michigan

Provided by Taste of Home

Categories Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup maple syrup
1/3 cup stone-ground mustard
2 tablespoons quick-cooking tapioca
Hot cooked brown rice

Steps:

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 289 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 296mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein.

MAPLE-MUSTARD ROAST CHICKEN DINNER

Maple-Mustard Roast Chicken Dinner image

Brushed with a maple-mustard marinade and roasted until tender, juicy and delicious, this roast chicken makes any dinner special.

Provided by My Food and Family

Categories Recipes

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup maple-flavored or pancake syrup
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
6 chicken leg quarters (2 lb.)
1 lb. carrots, peeled
1 lb. red new potatoes, halved
2 Tbsp. MIRACLE WHIP Light Dressing

Steps:

Heat oven to 400ºF.
Whisk syrup, vinaigrette and mustard until blended. Reserve half for later use.
Place chicken in single layer on half of parchment-covered baking sheet; spread vegetables onto other side of baking sheet. Brush chicken with remaining syrup mixture; brush vegetables with MIRACLE WHIP.
Bake 30 min. Turn vegetables. Bake chicken and vegetables an additional 20 min. or until chicken is done (165ºF), brushing chicken occasionally with reserved syrup mixture.

Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 145 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

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