Roast Chicken With Maple Pepper Glaze And Sweet Potatoes Recipes

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MAPLE GLAZED CHICKEN WITH SWEET POTATOES



Maple Glazed Chicken with Sweet Potatoes image

A sweet and slightly tangy option for chicken and potatoes. This is a favorite in our house.

Provided by Barbie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 6

1 ½ pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound chicken tenders
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®)
2 tablespoons vegetable oil
½ cup maple syrup
½ cup sliced green onions

Steps:

  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
  • Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
  • To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 62.1 g, Cholesterol 64.6 mg, Fat 9.8 g, Fiber 5.5 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 614.2 mg, Sugar 30.8 g

MAPLE-GLAZED SWEET POTATOES



Maple-Glazed Sweet Potatoes image

This supremely simple dish is rich with the flavor of maple. Although it requires last-minute preparation, the recipe is easy enough to tackle no matter how many items are on your holiday menu.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

3 medium sweet potatoes (1 1/2 to 2 pounds), scrubbed well
4 tablespoons (1/2 stick) unsalted butter
3/4 cup pure maple syrup
Coarse salt and freshly ground pepper
Small sprigs fresh thyme, for garnish

Steps:

  • Preheat oven to 400 degrees. Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
  • Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly. Add maple syrup; toss potatoes to coat, and bring to a boil.
  • Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes. Remove from oven, and season with salt and pepper. Serve hot, garnished with thyme.

MAPLE ROASTED CHICKEN



Maple Roasted Chicken image

This sweet, well-seasoned dish is great for Sunday dinner. You only have to marinate for an hour, but you could do it up to overnight. Set it up the night before, then simply roast the chicken just before serving. The sticky glaze adds color, but its sweetness is not overpowering, getting some good balance from the vinegar and the smoky paprika. Pair the roasted chicken with sweet potatoes and brussels sprouts or bitter greens, like collard greens and kale, and use any leftovers in a salad or rice bowl the next day.

Provided by Millie Peartree

Categories     dinner, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

8 bone-in, skin-on chicken thighs (about 3 pounds)
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
2 tablespoons plus 1 teaspoon kosher salt (such as Diamond Crystal)
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/3 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon ground fennel
1/4 teaspoon smoked paprika

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-ROASTED CHICKEN THIGHS



Maple-Roasted Chicken Thighs image

A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.

Provided by Jamie

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 50m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil, divided
2 tablespoons maple syrup
1 tablespoon snipped fresh thyme
¾ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 pound sweet potatoes, peeled and cut into 1-inch wedges
1 pound Brussels sprouts, trimmed and halved
4 bone-in chicken thighs
¼ cup chopped toasted pecans
¼ cup chopped dried cranberries

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.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.3 g, Cholesterol 70.3 mg, Fat 20.6 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 3.7 g, Sodium 593.2 mg, Sugar 18.4 g

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY



Roast Chicken With Maple Butter and Rosemary image

This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 (3 1/2-pound) whole chicken
Kosher salt and black pepper
2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
4 tablespoons unsalted butter
2 tablespoons maple syrup

Steps:

  • Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
  • In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
  • Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

Nutrition Facts : @context http, Calories 716, UnsaturatedFat 29 grams, Carbohydrate 8 grams, Fat 52 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 19 grams, Sodium 990 milligrams, Sugar 6 grams, TransFat 1 gram

MAPLE-ROASTED CHICKEN WITH SWEET POTATOES



Maple-Roasted Chicken With Sweet Potatoes image

Make and share this Maple-Roasted Chicken With Sweet Potatoes recipe from Food.com.

Provided by accidental glutton

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

1 whole chicken, cut into 8 pieces (about 4 pounds)
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

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.

Nutrition Facts : Calories 888, Fat 59.8, SaturatedFat 16.1, Cholesterol 243.8, Sodium 701.3, Carbohydrate 26, Fiber 2.4, Sugar 12.8, Protein 58.5

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