Maple Chicken And Vegetables For Two Recipes

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in a 8 x 8 inch baking dish that has been sprayed with nonstick spray (or lightly greased).
• Cover and bake 20 minutes.
• Meanwhile, combine maple syrup, Dijon mustard, sage, salt and pepper.
• Remove chicken from oven.
• Add vegetables to the pan.
• Baste with syrup mixture.
• Return to oven.
• Bake uncovered for 60 minutes more, or until the chicken is well glazed and cooked through and the vegetables are tender.
• Baste frequently with syrup mixture while baking.

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.

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.

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.

Steps:

• Preheat oven to 400º.
• Melt butter in a small saucepan. Brush over breast of chicken and sprinkle with salt and pepper.
• Spread carrots, parsnips, celery and onions evenly in a roasting pan. Place chicken on top and sprinkle with rosemary. Place in oven and baste about every 10 minutes with maple syrup. When you run out of syrup, use pan juices for basting.
• Roast until tender and the juices run clear when thigh is pierced with a fork ~ about 2 hours depending on the size of your roasting chicken. Make sure the chicken is thoroughly cooked.
• Let stand 10 minutes before carving.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.
• Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.
• Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.