Nova Scotia Maple Chicken Recipes

Steps:

• Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid.
• In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour.
• Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper.
• Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees.
• As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon.
• Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.

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:

• Over 400 F (200 C).
• Remove skin from chicken pieces, and discard skin.
• Place chicken pieces in a shallow 9 x 13 (3 litre) pan.
• Mix remaining ingredients and pour over chicken.
• Bake in 400F (200C) oven, uncovered, for 50 minutes, basting occasionally.

Steps:

• Coat chicken pieces in flour.
• In nonstick frying pan, add oil and cook chicken for 5 minutes or until well browned, turning often.
• Arrange chicken in a 9 by 12 baking dish.
• Combine remaining ingredients in a bowl and pour evenly over chicken.
• Bake at 350 for 45 minutes to one hour, turning once during baking.
• Cover with foil if it is browning too quickly.
• Garnish with chopped fresh parsley if desired.

Steps:

• Preheat oven to 400*.
• Place chicken pieces in a shallow buttered baking dish.
• Mix remaining ingredients and pour evenly over chicken.
• Bake uncovered 50-60 minutes, basting occasionally.