Maple Glazed Chicken with Roast Root Vegetables
Servings 4
Flavourful roasted root vegetables are a perfect partner to this maple glazed chicken recipe. You will love the piquant maple syrup spiked sauce! The recipe is naturally gluten free.
Ingredients
- 4 chicken breasts You can use chicken with the skin on or skin off, although skin on does give an extra special result and the most attractive finish.
- 1 red onion, peeled, halved and then each half cut in four wedges
- 4 parsnips, peeled and cut in long, thin, but still substantial pieces
- 4 carrots, peeled, halved and quartered lengthwise
- 2 to 4 tablespoons olive oil or other mild vegetable oil, divided
- salt and pepper
- 2 tablespoons cider vinegar
- 5 tablespoons maple syrup, divided
- ½ cup chicken stock Be sure the stock you use is gluten free if you require the recipe to be free from gluten.
- salt and pepper
- 1 teaspoon dried parsley for garnish optional
Instructions
- Preheat then oven to 400℉ or 200℃ (180°C for fan ovens).
- Prepare the vegetables and place on a baking tray or sheet pan.
- Drizzle the vegetables about 2 tablespoons of the olive oil and 1 tablespoon of the maple syrup.
- Toss the vegetables to coat them with the oil and maple syrup.
- Sprinkle with a bit of salt and pepper.
- Roast the vegetables in the oven, turning one or twice for about 25 to 35 minutes or until just beginning to turn golden.
- Meanwhile, season the chicken breasts well with salt and pepper.
- Heat the remaining 2 tablespoons of oil in a large frying pan with a lid.
- Sauté the chicken breasts for about four minutes each side over medium heat, turning once.
- Remove the chicken breasts to a plate and cover with aluminum foil.
- Turn the heat up on the pan and add the vinegar.
- Move the vinegar around on the pan a bit and let it bubble. (This is called de-glazing the pan.)
- Now add the remaining 4 tablespoons of maple syrup and chicken stock and stir, letting it all bubble together a bit and reduce. Now reduce the heat back to medium.
- Return the chicken breasts to the pan and continue to cook for three or four minutes each side or until no pink remains inside. While you are doing this, the liquid should continue to reduce into a gorgeous sticky sauce.
- When the chicken is done, serve with the roast carrots and parsnips.
- Garnish with the sauce and some parsley if desired.
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