Рецепт Roasted Chicken and Vegetables with Maple Dijon Sauce
I never tire of roasted chicken. Always on the hunt for a variation on this classic comfort food, I’m sure I’ve made it a million ways. This version might be close to the top of my list. The sauce made with maple syrup and Dijon mustard might have a little to do with how much I liked this recipe.
We’re not having the same cold weather that the Northeast has been experiencing, but we’re having a typical winter for Atlanta with temperatures in the 40s and 50s. Although we’ve cut back on eating meat for a while, cold weather effects protein cravings in me that are easily satisfied with a roasted bird. There’s something so comforting about the brown, crispy skin and succulent flesh of a roasted chicken.
I used to be a white meat kind of guy, but lately I’m favoring chicken thighs. Dark meat chicken is much harder to overcook, and it’s full of flavor. For this recipe, I chose thighs so that the chicken and vegetables are done at the same time.
I marinated the chicken thighs with the same maple and Dijon flavors before roasting. If you’re in a hurry and want a 30-minute meal, you can skip the marinating step. Simply season the chicken with salt and pepper and proceed with the browning step. To finish this recipe, I roasted a melange of carrots, fingerling potatoes, and shallots along with the chicken.
Roast Chicken and Vegetables with Maple Dijon Sauce
Ingredients
- For the chicken and vegetables:
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt, plus additional for vegetables
- 1/2 teaspoon black pepper, plus additional for vegetables
- 1/2 cup canola oil
- 4 large chicken thighs, with skin
- 12 thin carrots, with stems
- 1 pound fingerling potatoes, cut in half lengthwise
- 8 large shallots, peeled and cut in half
- 5 or 6 sprigs of thyme, plus additional for garnish
- 4 tablespoon extra virgin olive oil, divided
- For the sauce:
- 2 cups low-sodium chicken stock
- 3 sprigs fresh thyme
- 1 large clove garlic, mashed
- 2 tablespoons maple syrup
- 3 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
- 2 teaspoons cornstarch
Instructions
For the chicken and vegetables:
1. In a large mixing bowl whisk together vinegar, maple syrup, mustard, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and canola oil. Place chicken thighs in bowl and turn to fully coat. Cover with plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 400 degrees. Place carrots, potatoes, shallots, and thyme in a large bowl and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Toss well to coat with olive oil. Transfer vegetables to a large baking sheet.
3. Remove chicken thighs from bowl and wipe off excess marinade with a paper towel. Heat 2 tablespoons olive oil in a large iron or heavy non-stick skillet over high heat. Transfer chicken to skillet skin side down and brown for 3 to 4 minutes. Turn and brown other side for 3 to 4 minutes. Remove from heat and transfer to a small baking sheet.
4. Place vegetables and chicken in the oven and bake for 20 to 25 minutes. Depending on the size of the chicken thighs, cooking time will vary. Start checking internal temperature of chicken after 15 minutes. Remove thighs from the oven when internal temperature reaches 165 degrees.
For the sauce:
1. While the chicken and vegetables are cooking, make the sauce. Bring chicken stock, thyme, and garlic to a boil in a medium sauce pan. Continue boiling until reduced by half.
2. Reduce heat and remove thyme sprigs and garlic. Whisk in maple syrup, mustard, salt and pepper. Mix cornstarch and water until combined. Pour into sauce and whisk until combined. Continue simmering for 2 to 3 minutes until sauce is thickening. If needed, add additional salt and pepper to taste
To assemble:
Divide vegetables among 4 plates. Drizzle with sauce. Place a chicken thigh on top of vegetables and drizzle with sauce. Garnish with thyme sprigs and serve immediately with remaining sauce.2.5
http://www.southernboydishes.com/2015/02/04/roasted-chicken-and-vegetables-with-maple-dijon-sauce/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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