Maple Thyme Roasted Chicken Breasts Recipes

MAPLE-GLAZED CHICKEN BREASTS

Steps:

• Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
• Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
• Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

ROSEMARY AND THYME ROASTED CHICKEN BREAST

Steps:

• To start, we're going to brine the chicken, which helps to make sure it's nice and juicy. To make the brine mix 1 tbsp of salt with two cups of water in a bowl big enough to hold the chicken and the water. Drop the chicken in, making sure it's completely submerged, for at least 30 minutes.
• While the chicken is brining prepare the herb mixture by finely mincing the rosemary, thyme, and garlic. Make sure to use fresh rosemary and thyme for this recipe; using fresh herbs makes a big difference in how the dish tastes. Mix the herbs and garlic together with the salt, pepper, and olive oil to form a paste.
• When the chicken has finished brining, take it out of the water, and pat dry with a paper towel. Spread the herb mixture over the whole chicken, making sure to get some under the skin.
• Roast the chicken in a baking dish at 400℉ for 32 to 36 minutes. The chicken is done when it is firm to the touch and cooked to 165℉. When you take it out of the oven cover it with foil and let it rest for 10 to 15 minutes before serving.

MAPLE-THYME CHICKEN THIGHS

Steps:

• In a small bowl, mix the first five ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat 4-5 minutes on each side or until a thermometer reads 170°. Brush frequently with mustard mixture during the last 4 minutes of cooking.

MAPLE-THYME ROASTED CHICKEN BREASTS

Steps:

• Adjust oven rack to middle position. Heat oven to 425°F. Line 13x9-inch pan with foil.
• In small bowl, mix syrup, vinegar, thyme, 1/2 teaspoon salt and the garlic.
• Starting on one side of each chicken, slowly work your fingers under the skin. You are trying to loosen the connection between the skin and meat, not remove the skin. Place chicken, skin sides up, in foil-lined pan. For each chicken piece, use a spoon to drizzle about 2 tablespoons of the syrup mixture under the skin and spread evenly over the meat. Dot each with 1 tablespoon of the butter pieces. Evenly replace any skin you may have displaced. Rub skin with oil, then sprinkle with 1/2 teaspoon salt and the pepper.
• Roast chicken uncovered 30 to 35 minutes or until juice of chicken is no longer pink when thickest part is cut to bone (180°F). Remove from oven and allow to rest 5 minutes before serving to let juices reabsorb.

MAPLE ROAST CHICKEN WITH POTATOES & THYME

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.

CHICKEN BREASTS WITH MAPLE-WHISKEY GLAZE

Steps:

• Rub thyme over both sides of chicken breasts.
• Combine syrup, whiskey and oil. Pour over chicken breasts.
• Marinate breasts in the refrigerator for several hours.
• Grill or broil breasts, about 6 minutes per side, basting frequently with marinade for a shiny brown glaze. (glaze will burn easily if not watched carefully).

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.