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Maple roast chicken with potatoes & thyme

Maple roast chicken with potatoes & thyme

A star rating of 4.5 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

An easy one-pot dish combining sticky chicken with delicious roasted vegetables

Nutrition: per serving
NutrientUnit
kcal484
fat23g
saturates6g
carbs45g
sugars13g
fibre5g
protein27g
salt1.83g
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Ingredients

  • 750g small new potatoes , such as Charlottes, halved
  • 2 small red onions , cut into wedges
  • 1 head of garlic , separated into cloves
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 heaped tbsp wholegrain mustard
  • 1 large red pepper , deseeded and cut into chunky pieces
  • 2 large courgettes , halved lengthways and very thickly sliced
  • few sprigs fresh thyme
  • 4 large chicken legs portions

Method

  • STEP 1

    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.

  • STEP 2

    Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.

  • STEP 3

    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.

Recipe from Good Food magazine, October 2007

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A star rating of 4.5 out of 5.24 ratings
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