Name: Maple roast chicken with potatoes & thyme
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: British
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

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Maple roast chicken with potatoes & thyme

Maple roast chicken with potatoes & thyme

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.5 out of 5.24 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal484
fat23g
saturates6g
carbs45g
sugars13g
fibre5g
protein27g
salt1.83g

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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