This recipe has been in my “to-try” file for so long. What made me try it now, after all these years? Cooler weather, which we don’t come by too often in Florida. Roasting chicken and vegetables in one pan also means easy clean-up duty.
Yes, I know I say to use bone-in, skin-on chicken and this photo has skinless but it’s all my store had at the time. These photos are from different times I’ve made the dish. You know it’s a real favorite in my house!
It’s hard to find small new potatoes in my area so I went with red potatoes and cut them into quarters or smaller if they were really large. The original recipe calls for bone-in chicken breasts but I will often use thighs as well. That’s my husband’s preference. I don’t recommend using boneless pieces in this recipe because the vegetables and chicken would not cook evenly.
Add a nice crusty loaf of bread or crescent rolls, along with a garden salad and you have a complete meal.
If your family likes chicken and you’re always looking for new recipes here are a few others to try:
- 4 bone-in chicken breasts, skin on
- 3/4 cup pure maple syrup
- 3 tablespoons Dijon mustard
- 8 red potatoes, cut in to quarters
- 3 carrots, peeled and sliced 1/4-inch thick
- 1 cup frozen pearl onions
- Salt and pepper, to taste
- Preheat oven to 350 degrees F. Arrange chicken and vegetables in a large roasting pan.
- In a small bowl whisk together maple syrup, Dijon mustard and salt and pepper. Pour over chicken and vegetables and toss to coat. Chicken should be skin side up.
- Bake, uncovered, at 350F for 50 to 60 minutes. Spoon glaze over chicken every 20 minutes and continue baking until juices run clear and chicken is well glazed.
A 9 x 13 baking dish will be too small for this recipe. I use a larger roasting pan.
This recipe was adapted from www.perdue.com.