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)
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)
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Steps
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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.
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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.
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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.
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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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In this recipe
Organic Dried Cranberries Sweetened with Apple Juice and Sliced
We grow larger berries, then steep them in apple juice before gently drying them. This is why our berries are plumper and softer, for a result you can savour with our sweetened dried cranberries.
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