A fulfilling dinner for two, Maple Roasted Chicken Quarters with roasted vegetables underneath is simple yet packed with flavor. Ready in 75 minutes.
INGREDIENTS
- 2 tablespoons olive oil
- 2 large chicken quarters, sprinkled with a few pinches of salt
- 2 carrots, peeled and cut into quarters
- 1 large potato, peeled and cut into cubes
- 1 small onion, sliced
- 6 cloves garlic, unpeeled
- 1 teaspoon sea salt
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh thyme leaves
INSTRUCTIONS
- Preheat oven to 425F. Have a small casserole dish or an 8x8 pan ready.
- In a large skillet over medium heat, heat 1 tablespoon oil. Once hot, add the chicken quarters, skin side down, and brown for 5 minutes. Flip and brown the other side for 5 minutes.
- Meanwhile, add the carrots, potatoes, onion, and garlic to a large bowl and toss with the remaining 1 tablespoon oil and sea salt. Spread into the bottom of the prepared pan.
- Once the chicken has finished browning, place chicken on top of the vegetables, skin side up. Brush evenly with maple syrup and sprinkle with thyme. Bake for 45 minutes or until internal temperature reaches 165F. Serve immediately, removing garlic peels while eating.
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