Maple Thyme Roasted Chicken Breasts Recipes

MAPLE-ROASTED CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 400°F Rinse the chicken and pat it dry.
• Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish.
• Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat.
• Drizzle with the maple syrup and top with the sprigs of thyme.
• Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes.
• Let rest for 10 minutes before serving.
• Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.

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-BUTTER ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Mix softened butter, maple syrup and chopped thyme into a paste.
• Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme. Loosen the skin on the chicken breast and thighs and spread half of the butter mixture under the skin. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
• Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F. (about 1.5 hours). Remove chicken, cover loosely with foil and let it rest for 10-15 minutes. Carve chicken and garnish with the remaining thyme sprigs.

MAPLE-BUTTER ROASTED CHICKEN

Steps:

• 1. Preheat oven to 350 degrees F. Mix softened butter, maple syrup, and chopped thyme into a paste.
• 2. Place chicken into a roasting pan and stuff cavity with lemon and all but the 4 sprigs of thyme.
• 3. Loosen the skin on the chicken breast and thighs.
• 4. Spread half of the butter mixture under the skin.
• 5. Fold the wings under the chicken and tie the drumsticks together. Rub the remainder of the butter mixture on top of chicken that has been seasoned with salt and pepper.
• 6. Roast the chicken until a thermometer, inserted into the thickest part of the thigh, registers 165 degrees F (approximately 1.5 hours).
• 7. Remove chicken, cover loosely with foil and let it rest for 10-15 minutes.
• 8. Carve chicken and garnish with the remaining thyme sprigs.

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.