Maple-Glazed Chicken and Vegetables
Add a little butter to maple syrup, and presto!—you've created a terrific glaze for your oven dinner.
2 1/2 to 3-pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 tablespoon vegetable oil
3 cups sliced or cut-up vegetables (such as carrots, potatoes, sweet potatoes, rutabaga, turnips, and/or parsnips), cut 1/2-inch thick
1 large onion, cut into wedges
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup reduced-sodium chicken broth
1 tablespoon butter or margarine
1/3 cup maple syrup or maple-flavored syrup
- Skin chicken. Place chicken in a lightly greased shallow baking pan; brush with oil. Arrange sliced vegetables and onion around chicken. Sprinkle with salt and pepper. Pour broth over vegetables. Bake in a 425°F (220°C) oven 20 minutes.
- Meanwhile, in a small saucepan, melt butter. Stir in maple syrup; heat through. Brush mixture over chicken and vegetables.
- Bake for 15 to 20 minutes more or until chicken is tender and no longer pink and vegetables are tender, brushing frequently with maple syrup mixture.
- Transfer chicken and vegetables to a serving platter; keep warm. Skim fat from pan drippings; pass pan drippings with chicken.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): calories: 283, total fat: 11g, saturated fat: 2g, cholesterol: 77mg, sodium: 245mg, carbohydrate: 21g, fiber: 2g, protein: 26g.
Dietary Exchanges: 1 starch, 2 lean meat, 2 vegetable, 1 fat.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.