This recipe has been in my “to-try” file for so long, I’m not sure Perdue offers the product you were originally intended to use any more! What made me try it now, after all these years? Fall, Autumn, whatever you prefer to call the season. This recipe really speaks Fall to me. Roasting chicken and vegetables in one pan also means easy clean-up duty. It’s hard to find small new potatoes in my area so I went with red potatoes and cut them into quarters or smaller if they were really large. I used bone-in breasts and thighs but you could use other pieces as well. I don’t recommend using boneless pieces in this recipe because the vegetables and chicken would not cook evenly. Add a nice crusty roll or crescent rolls and you have a complete meal in one pan. The week 28 recipe in the 52 Week New Recipe Challenge is Maple Glazed Chicken.
Maple Glazed Chicken
4 Bone-in chicken breasts
3/4 cup pure maple syrup
3 tablespoons Dijon mustard
Salt and pepper to taste
16 small new potatoes, scrubbed or larger red potatoes cut into quarters
1 bag baby carrots
1 cup frozen pearl onions
Preheat oven to 350 degrees F. Arrange chicken, potatoes, carrots and pearl onions in large baking dish. (I had to use one larger than 9 x 13.)
In a small bowl whisk maple syrup, mustard, salt and pepper. Pour over chicken and vegetables and toss to coat. Bake, uncovered 50 – 60 minutes or until juices run clear and chicken is well glazed. Baste chicken and vegetables frequently with syrup mixture.
Makes 4 servings.
Adapted from http://www.perdue.com