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.
GOLDEN MAPLE CHICKEN I
This is a quick and sort of glorified chicken kind of succotash! It is so tasty! You gotta try it! Serve with a salad and bread and you've got a meal
Provided by Judith N.
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, mix the melted butter and maple syrup.
- Set aside.
- In another bowl, mix the flour, paprika, nutmeg, and pepper.
- Toss the chicken cubes in flour mixture to well coat.
- Place the kidney beans and corn in a saucepan and heat on stovetop.
- Heat the butter over medium heat in a skillet and saute' the chicken for about 5 minutes or until golden.
- Place chicken in 2 1/2 quart.
- casserole dish.
- Add maple mixture to the chicken and mix well.
- Bake for 10 minutes, then stir mixture, bake an additional 5 minutes and stir then pour the bean and corn mixture on top and continue to cook for and additional 8 minutes or until heated through and bubbling.
Nutrition Facts : Calories 503.1, Fat 17.6, SaturatedFat 9.7, Cholesterol 72.4, Sodium 1055.1, Carbohydrate 62.2, Fiber 11.7, Sugar 15.2, Protein 28.1
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
BAKED MAPLE CHICKEN THIGHS
Here's an easy, breezy, delicious chicken thigh recipe. Easy to prepare and easier to eat! The marinade is delicious on pork, too!
Provided by Bwoogie1
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Place chicken in the prepared casserole dish and pour remaining marinade on top.
- Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 17.2 g, Cholesterol 56.6 mg, Fat 6.2 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 425.4 mg, Sugar 12.5 g
GOLDEN CHICKEN
The mildly seasoned coating makes this chicken tender and juicy. I'm sure your family will enjoy the old-fashioned flavor and appearance as much as mine does.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings (4-1/2 cups coating).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
Nutrition Facts : Calories 579 calories, Fat 29g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1369mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein.
MAPLE-GLAZED CHICKEN AND CRISPY POTATOES
A juicy whole chicken with a sweet maple glaze, crispy potatoes and a fresh green salad in under 30 minutes? Yes, please! The trick is to break down the chicken into smaller pieces so it cooks faster in the oven.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
- Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
- Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
- For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
- Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
- For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.
GOLDEN VEGETABLE CHICKEN
This is a very easy recipe for baked chicken with vegetables which comes out very rich and with a golden color.
Provided by Keren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 4
Number Of Ingredients 11
Steps:
- If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!
Nutrition Facts : Calories 971 calories, Carbohydrate 54.6 g, Cholesterol 219.4 mg, Fat 56.9 g, Fiber 8.1 g, Protein 59.1 g, SaturatedFat 14.4 g, Sodium 356.1 mg, Sugar 8.2 g
GOLDEN MAPLE CHICKEN
Make and share this Golden Maple Chicken recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cube chicken; set aside.
- Mix 2 Tbsp melted butter and syrup; set aside.
- In a bowl, mix together the flour, onion powder, paprika, nutmeg, and pepper; toss in chicken cubes and coat them well.
- Heat 2 Tbsp butter in a stovetop-proof/oven-proof casserole, add chicken and cook until browned and golden, stirring occasionally; remove chicken from the casserole and set aside, covered.
- Pour butter/syrup mixture into the casserole dish and use a spatula to coat the sides of the dish.
- Add the cooked chicken, hot water (you can add more or less, depending on how thick and strong you want the maple syrup to be) to extend the syrup, and the diced carrots, and mix well.
- Bake at 350 degrees for a total of 25 minutes; baste the chicken 3 to 4 times and stir the mixture after 10 minutes.
- After 25 minutes, add the corn (if using) and stir; sprinkle crushed gingersnaps over the top (if using) and bake 5 more minutes.
- Makes 4 servings.
Nutrition Facts : Calories 321.6, Fat 13.4, SaturatedFat 7.8, Cholesterol 99, Sodium 180.2, Carbohydrate 21.4, Fiber 1.4, Sugar 13.4, Protein 28.4
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