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Maple roast chicken with potatoes & thyme

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

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 484
  • Carbohydrates 45
  • Saturated Fat 6
  • Sugar 13
  • Protein 27
  • Fat 23
  • Fibre 5
  • Salt 1.83

Nutrition per serving

  • Calories 484
  • Carbohydrates 45
  • Saturated Fat 6
  • Sugar 13
  • Protein 27
  • Fat 23
  • Fibre 5
  • Salt 1.83

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

  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.

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

  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.

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