One Pan Maple and Mustard Chicken

Ingredients

For the chicken:

8 deboned chicken thighs

3 garlic cloves, lightly crushed

1/3 cup maple syrup

45 ml (3 tbsp) prepared mustard

45 ml (3 tbsp) Dijon or whole-grain mustard

15 ml (1 tbsp) white wine vinegar

 

For the vegetables:

3 cups  Brussels sprouts, halved

2 cups  (about 1 large) sweet potato, peeled and diced

30 ml (2 tbsp) olive oil

Salt and pepper

1/2 cup  Patience Fruit & Co Classic Dried Cranberries, sweetened with apple juice

Chopped fresh parsley (to serve)

 

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Preparation time 20 minutes
Cooking time 30 minutes Portions 4 servings

This chicken recipe has every element needed to be a hit: it uses few dishes, has a short execution time, and will seduce you with its slightly sweet taste. The addition of cranberries at the end of the cooking time allows them to absorb the natural juices of the vegetables and chicken. It’s the perfect combination of flavours!

Ingredients

For the chicken:

8 deboned chicken thighs

3 garlic cloves, lightly crushed

1/3 cup maple syrup

45 ml (3 tbsp) prepared mustard

45 ml (3 tbsp) Dijon or whole-grain mustard

15 ml (1 tbsp) white wine vinegar

 

For the vegetables:

3 cups  Brussels sprouts, halved

2 cups  (about 1 large) sweet potato, peeled and diced

30 ml (2 tbsp) olive oil

Salt and pepper

1/2 cup  Patience Fruit & Co Classic Dried Cranberries, sweetened with apple juice

Chopped fresh parsley (to serve)

 

Print

Steps

  1. Set a rack in the centre of the oven. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment or aluminum paper.

  2. In a bowl, combine the garlic, maple syrup, mustards, and white wine vinegar. Add the chicken thighs and turn to coat with the sauce. Transfer the chicken to the centre of the baking sheet. Season with salt and pepper. Set aside.

  3. In another bowl, combine the Brussels sprouts and sweet potato, then drizzle the vegetables with olive oil. Generously season with pepper, but salt lightly. Spread the vegetables around the chicken. Bake for 15 minutes.

  4. Turn the vegetables. Sprinkle the cranberries over the vegetables, then bake for 10 to 15 minutes more, or until the chicken is fully cooked. Garnish with fresh parsley.

Recommendations

It is preferable to use chicken thighs for this recipe. Roasted chicken thigh meat remains more tender than chicken breast.

Thanks to our collaborator

Science & Fourchette

Annie Ferland is founder and editor of the magazine Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition on her blog, Science & Fourchette. Her motto: simplify science to put on your plate.

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