Maple Roasted Chicken and Peppers with Thyme New Potatoes
By EdieK
Sticky and sweet with a kick of garlic and chili, this sauce is simply delicious. You could also substitute chicken thighs or drumsticks for chicken breasts.
- 4
Ingredients
- 1/3 cup maple syrup
- 3 Tablespoon cider vinegar
- 1 Teaspoon minced garlic
- 1/4 Teaspoon sea salt, plus more for potatoes
- 1/4 Teaspoon freshly ground black pepper, plus more for potatoes
- Pinch red pepper flakes
- 4 (5oz) boneless chicken breasts
- 2 sweet peppers, cored and cut into 1 inch pieces
- 1 Tablespoon olive oil
- 1 Pound small new potatoes, scrubbed
- 1 Tablespoon unsalted butter
- 2 Teaspoon chopped fresh thyme
- 1 Teaspoon old style mustard (grainy or coarse)
Preparation
Step 1
1. Preheat oven to 425°F.
2. In a bowl, combine the first six ingredients and stir well. Add chicken and let sit 5 minutes.
3. Add potatoes to a large pot of salted water and bring to a boil. Cook until tender when pierced with a knife, about 10 to 12 minutes. Drain well and toss with butter, mustard and thyme. Season to taste with salt and pepper; keep warm and set aside.
4. Meanwhile, drain chicken and reserve maple syrup mixture. Set a large oven safe non-stick skillet over medium-high heat and add olive oil. Add chicken breasts, skin side down, and cook until skin begins to brown, about 2 to 3 minutes. Turn chicken over, add maple mixture and peppers and stir well. Bring maple syrup mixture to a boil and transfer skillet to oven. (Be careful as the sugar in the maple syrup can quickly burn.) Bake in oven until sauce is mostly reduced and chicken is golden brown and cooked through, about 12 to 15 minutes. Slice chicken and serve with thyme new potatoes.
Hints & Tips
Tip: If you don't have an oven-safe skillet or your skillet is too small to accommodate four chicken breasts, brown chicken, in batches, if necessary on stove. Bring maple syrup mixture to a boil then transfer ingredients to a large baking dish before transferring to oven.
Nutritional Information
Nutrients per serving (based on 4 servings): 380 calories, 10 g fat, 29 g protein, 4 g fiber, 44 g carbohydrates. Excellent source of vitamins A, D, C, B6 and niacin. Good source of magnesium, zinc, vitamin E and B12.