How to Make Maple Syrup Chicken

Although maple syrup is popularly thought of as a pancake topping, it's actually a versatile ingredient that can be used in many dishes. Maple syrup chicken is especially popular in Canada and on the East Coast, where locally-made maple syrup is abundant and not too expensive. It has a complex, sweet and salty taste and caramelizes beautifully when roasted. With carrots and potatoes, it makes an easy and inexpensive one dish meal that is sure to please even the pickiest eaters.

Things You'll Need

• 2 chicken breast halves
• 2 chicken leg quarters
• 1 tsp. each of thyme, sage, black pepper and salt
• 1/4 cup olive oil
• 1/4 cup flour
• Toothpicks
• 1 cup maple syrup
• 3 to 4 russet or golden potatoes
• 3 to 4 carrots
• Large skillet
• Oven-safe casserole dish

Instructions

1. Mix the herbs, salt and pepper together in a small dish.

2. Pull the skin back from the chicken pieces while leaving it attached. You may need to slit the skin along one side on the chicken legs.

3. Rub the herb mixture on the chicken meat under where the skin would naturally lay. Pull the skin back over the meat and use toothpicks to hold it in place. Dust the chicken lightly with flour on all surfaces.

4. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Meanwhile, preheat the oven to 325 degrees F.

5. Place the chicken pieces in the skillet and brown them on all sides. This should only take a few minutes. The chicken will still be raw inside.

6. Cut the carrots and potatoes into 1-inch chunks and place them on the bottom of the casserole dish.

7. Place the chicken pieces on top of the vegetables. Brush them with the maple syrup. Use all of the maple syrup to coat the chicken well.

8. Roast the chicken at 325 degrees F for about one hour, until the juices from the chicken run clear and the potatoes and carrots are tender.

Tips & Warnings

• If your chicken doesn't come out as brown as you'd like, you can put it under the broiler element for a few minutes. For a gourmet touch, use fresh whole sage leaves and thyme instead of dried herbs. For extra-moist chicken, use a turkey baster to suck up and re-apply the glaze a few times while roasting.

• Raw poultry may carry salmonella and other food borne pathogens. Wash your hands and anything else that comes in contact with the raw chicken thoroughly. Don't forget to remove the toothpicks from the chicken before serving.