Maple Glazed Chicken with Roasted Country Vegetables (Sandra Lee) |
|
 |
Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons honey mustard chicken glaze seasoning (recommended: mccormick) |
1 tablespoon spicy brown mustard |
2 tablespoons canola oil |
salt and freshly ground black pepper |
1 pound baby carrots |
1 pound brussels sprouts, halved |
1 pound red baby potatoes, halved |
1 (3 1/2 to 4 1/2-pound) chicken, rinsed and patted dry |
1 tablespoon chicken seasoning (recommended: mccormick perfect pinch) |
1/4 cup maple syrup |
1/4 cup orange juice |
1 tablespoon spicy brown mustard |
3 tablespoons butter |
salt and freshly ground black pepper |
Directions:
1. Preheat the oven to 375 degrees F.
2. For the vegetables: In a small bowl, whisk together the seasoning, mustard, oil and salt and pepper, to taste. Toss with the vegetables and spread in a layer on the bottom of a roasting pan.
3. For the chicken: Season the chicken with the chicken seasoning. Place the chicken on the vegetables in the roasting pan. Roast until golden and an instant-read thermometer registers 150 degrees F when inserted in the thickest part of the thigh, 50 minutes to 1 hour.
4. For the glaze: While the chicken is roasting, whisk together all the ingredients for the glaze in a pot over medium-high heat. Bring to a simmer and cook until thickened slightly. Season with salt and pepper, to taste.
5. When the chicken is nearly cooked through, completely coat the outside with the glaze using a pastry brush. Pour any remaining glaze over the vegetables. Roast until an instant-read thermometer registers 175 degrees F when inserted in the thickest part of the thigh, an additional 15 to 20 minutes. Remove the chicken from the oven and let rest for 10 minutes before serving.
|
|