Maple Baked Chicken Recipes

BAKED MAPLE CHICKEN THIGHS

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.

MAPLE BAKED CHICKEN

Steps:

• Remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel.
• Coat sides with poultry seasoning, pepper, marjoram, onion powder& italian seasonings (more or less to taste).
• In large baking dish, arrange chicken pieces in single layer.
• In medium bowl, blend syrup, mustard, lemon juice & brown sugar; pour mixture over chicken.
• Dot each piece with butter, cover with foil, and bake at 350°F for 30 minutes.
• Uncover dish, bake basting occasionally with pan juices, until brown& glazed- about 20 additional minutes.
• Transfer to serving platter and garnish with parsley.

MAPLE BAKED CHICKEN BREASTS

Steps:

• Dredge chicken in the flour seasoned with salt and pepper. In a fry pan melt the butter until bubbly. Shake to remove excess flour from the chicken, brown the chicken breasts quickly on both sides. While chicken is browning layer the onion slices in the bottom of a 13x9x2 baking pan, add the 1/2 cup water. Place the chicken atop the onion slices. Pour the maple syup over the chicken. In a pinch bowl combine the savory, thyme and sage, mix together. Sprinkle the spices over the chicken. Bake, uncovered at 350' for 50-60 minutes or until chicken is no longer pink, basting chicken occasionally with the pan juices.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Preheat oven to 350°F
• Spray large nonstick oven proof skillet with cooking spray.
• Heat on medium-high heat.
• Add chicken; cook 3 minute on each side or until lightly browned on both sides.
• Remove from heat.
• Place onion on top of chicken; place apples around sides of chicken.
• Mix honey and dressing; pour over chicken.
• Bake 20 to 25 minute or until chicken is cooked through.
• Spoon syrup mixture in skillet over chicken just before serving.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Heat oven to 350°F.
• Cook chicken in large ovenproof skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until evenly browned. Remove from heat.
• Top chicken with onions; surround with apples. Mix syrup and dressing; pour over chicken.
• Bake 20 to 25 min. or until chicken is done (165ºF). Drizzle with syrup mixture from bottom of skillet.

MAPLE BAKED CHICKEN BREAST

Steps:

• 1. Preheat oven to 350
• 2. In zip lock bag stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.
• 3. Coat a large frying pan with Pam spray. add chicken and brown on both sides, about 3 minutes per side. Transfer to oven safe baking dish.
• 4. Stir together, maple syrup, thyme and poultry seasoning and pour over chicken. Lay onions on chicken and gently pour chicken broth all over chicken and onions.
• 5. Cover with foil and bake 1 hour, basting occasionally with pan sauce.
• 6. To make sauce
• 7. When chicken is done, transfer chicken and onions to plate and cover with foil to keep warm
• 8. Pour juices in frying pan, bring to boil. Mix 2tbsp cornstarch with enough cold water to make a creamy liquid. Slowly stir in cornstarch mixture a little at a time to the boiling broth and whisk constantly until you reach your desired gravy consistency. Serve over chicken.

CANADIAN - DELICIOUS MAPLE BAKED CHICKEN!

Steps:

• Place chicken in a shallow casserole dish or baking pan.
• Combine remaining ingredients and pour over chicken pieces.
• Bake uncovered in 400F oven for 50-60 minutes, basting every 15 minutes.

MAPLE BAKED CHICKEN

Steps:

• Preheat oven to 350.
• Stir together flour, salt and pepper. Dust chicken with flour mixture, patting off excess.
• Coat a large nonstick, ovenproof frying pan with Pam. Add chicken and brown on both sides, about 3 minutes per side.
• Stir together maple syrup, thyme and sage and pour over chicken. Lay onions over chicken and then pour chicken broth over all.
• Cover and bake 1 hour, basting occasionally with pan sauce.

MAPLE-ROASTED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil.
• Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken.
• Roast in the preheated oven for 15 minutes.
• Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

MAPLE DIJON BAKED CHICKEN

Steps:

• Preheat oven to 350°.
• Place the chicken pieces in a glass oven-safe dish.
• In a measuring cup, mix all the remaining ingredients together except the paprika.
• Pour the sauce over the chicken and turn the chicken pieces in the sauce a couple of times, ending with the skin side up.
• Sprinkle paprika liberally over the chicken.
• Bake, uncovered, for 45 minutes (some ovens may take a little longer, so check for doneness after 45 minutes), then broil it for an additional 5 minutes to brown the tops.

MAPLE ROASTED CHICKEN

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.

MAPLE-GLAZED CHICKEN

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.