Maple Roasted Chicken and Peppers with Thyme New Potatoes (recipe)

Maple Roasted Chicken and Peppers with Thyme New Potatoes

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.

Prep time:
10 Minutes
Serves:
4
Cook time:
15 Minutes

Recipe Developed by Paula Bowman
Photo Credit: Carlo Mendoza

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

Preheat oven to 425°F.
In a bowl, combine the first six ingredients and stir well. Add chicken and let sit 5 minutes.
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.
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.

Add your own comment (4)

Lynn Cheney

15 Apr, 2010

Love the sound of this recipe and am definately going to try this....

nickonchuks

02 Jun, 2010

This recipe whips itself up very quickly, and there were NO leftovers! The potatoes with thyme and mustard were fantastic, although they were so good, I would double that part of the recipe just to ensure that there are enough for 4 people (1 lb really isn't a lot).

Janny

10 Jun, 2010

Just finished eating this for supper and it was delicious! Definitely going to make all of this again! Although, the sauce didn't reduce at all, so I might have been doing something wrong there? But it was still absolutely divine, and it's taking everything for us not to finish it (and there's just two of us on this whole recipe!!)