Garlic Chicken with Maple-Chipotle Glaze

Garlic Chicken with Maple-Chipotle Glaze
Garlic Chicken with Maple-Chipotle Glaze

PREP TIME

35

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

PREP TIME

35

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

Ingredients

  • 4

    chicken leg quarters

  • 1-1/4

    tsp kosher salt, divided

  • 1/2

    tsp coarsely ground pepper

  • 1

    cup all-purpose flour

  • 1/2

    tsp dried rosemary, crushed

  • 1/2

    tsp dried thyme

  • 1/2

    tsp rubbed sage

  • 1/2

    tsp dried marjoram

  • 1/4

    tsp dried parsley flakes

  • 1

    egg, lightly beaten

  • 1/2

    cup 2% milk

  • 1

    tbsp lemon juice

  • 1/2

    cup plus 1 tbsp canola oil, divided

  • 1/2

    lb red potatoes, halved

  • 1

    medium onion, halved and sliced

  • 20

    garlic cloves, peeled

  • GLAZE

  • 1/3

    cup maple syrup

  • 2

    tsp finely chopped chipotle peppers in adabo sauce

  • 1

    tsp dijon mustard

  • 3/4

    tsp kosher salt

  • 1/2

    tsp chili powder

Directions

With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 tsp salt and pepper. In a large resealed plastic bag, combine flour, rosemary, thyme, sage, marjoram, and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, one at a time, to bag and shake to coat. Dip chicken in egg mixture and coat again with flour mixture. In a 12-in cast iron skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, for 5-6 minutes or until golden brown. Remove chicken and keep warm; drain drippings. In the same skillet, cook potatoes in remaining oil for 8-10 minutes or until slightly tender. Add onion and remaining salt; cook 5-6 minutes longer or until onion is tender. Stir in garlic; top with chicken. Bake uncovered at 375 for 45-50 minutes or until a meat thermometer reads 180 degrees and potatoes are fork tender. In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.

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