The other day while at home, while avoiding the Boxing Week sales; I flipped on the television and there she was, the beautiful smiling Rachael Ray, showing her captive audience how to make the most succulent, the most mouth-watering Roasted Maple and Mustard Chicken.
As I sat mesmerized and wishing the chicken was roasting in my kitchen, I was inspired to create my very own recipe with the ingredients I already had sitting in my pantry, fridge, and freezer at home.
I ran over to my freezer and grabbed a package of chicken legs and immediately set them in defrost mode. It was time for this momstown Milton mamma to get cooking!
Ingredients
Chicken legs, 1 package (approximate 12 legs)
4 tablespoons, melted butter
7-8 medium potatoes, skin-on, cut into wedges
1 onion, peeled, cut into wedges, with root attached
Several sprigs of tarragon (whatever I had leftover...original recipe called for 2 tablespoons fresh thyme)
EVOO-Extra Virgin Olive Oil (for drizzling as needed)
3 tablespoons Honey Dijon mustard
1/3 cup maple syrup
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
About 1/3 cup chicken stock
2 cloves garlic, finely chopped or grated (OR use 2 tsp roasted garlic puree if you have it on hand)
2 cipollini onions, chopped
1 tablespoon Worcestershire sauce
About 1/3 cup chicken stock
2 cloves garlic, finely chopped or grated (OR use 2 tsp roasted garlic puree if you have it on hand)
2 cipollini onions, chopped
3 celery stalks, chopped
1 red pepper, chopped
Salt, pepper, paprika - to taste
Preparation
1. Preheat oven to 400ºF.
2. Melt butter in a small pan on stovetop or microwave.
3. In a shallow roasting pan, dress potatoes, celery, pepper and onions with melted butter, and season with salt, pepper and fresh thyme. Roast 10 minutes then remove from oven.
3. Arrange chicken over potatoes and onion. Brush with EVOO and sprinkle with salt, pepper, and paprika.
4. Combine syrup, mustard, vinegar, Worcestershire, stock, garlic and cipollini in a small bowl. Pour sauce evenly over the chicken and potatoes, and roast 1 hour or as needed. I roasted for 40 minutes and then lightly brushed EVOO and syrup on the chicken and continued roasting for another 20 minutes at 400ºF. After 1 hour of roasting, I then broiled for 2 minutes to get a crispy chicken coating.
Written by Liz Marques Kogan, a momstown Milton member and mother of two girls. You can check out her blog at orchidaforever.blogspot.ca
2. Melt butter in a small pan on stovetop or microwave.
3. In a shallow roasting pan, dress potatoes, celery, pepper and onions with melted butter, and season with salt, pepper and fresh thyme. Roast 10 minutes then remove from oven.
3. Arrange chicken over potatoes and onion. Brush with EVOO and sprinkle with salt, pepper, and paprika.
4. Combine syrup, mustard, vinegar, Worcestershire, stock, garlic and cipollini in a small bowl. Pour sauce evenly over the chicken and potatoes, and roast 1 hour or as needed. I roasted for 40 minutes and then lightly brushed EVOO and syrup on the chicken and continued roasting for another 20 minutes at 400ºF. After 1 hour of roasting, I then broiled for 2 minutes to get a crispy chicken coating.
Written by Liz Marques Kogan, a momstown Milton member and mother of two girls. You can check out her blog at orchidaforever.blogspot.ca
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