Savory Maple-Glazed Chicken with Seasonal Roasted Vegetables
Elevate your dinner experience with this delightful one-dish meal featuring succulent chicken legs glazed in a rich and sweet maple syrup, paired perfectly with a medley of roasted butternut squash, zucchini, and red onions. This dish not only highlights the comforting flavors of autumn but also makes use of economical ingredients. Whether hosting dinner guests or enjoying a family meal, this recipe brings warmth and satisfaction to the table. If maple syrup isn't available, feel free to substitute with honey for a similar sweet finish.
N/A
Servings
300
Calories
11
Ingredients
Ingredients
chicken legs
4 (bone-in, skin-on, washed and pat-dried)
butternut squash
1 3/4 lb (peeled, deseeded, cut into chunks)
red onions
2 (peeled and cut into wedges)
garlic cloves
6 (peeled, left whole (2 crushed))
olive oil
2 (tablespoons, divided)
salt
to taste
black pepper
to taste (freshly ground)
maple syrup
2 (tablespoons)
coarse grain mustard
1 (tablespoon)
zucchini
2 (sliced thickly)
thyme sprigs
6 (fresh)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare the butternut squash by peeling, deseeding, and cutting it into bite-sized chunks. In a roasting tin, combine the butternut squash, red onion wedges, and 4 whole garlic cloves.
3
Drizzle 1 tablespoon of olive oil over the mixture, ensuring all the vegetables are coated. Season generously with salt and freshly ground black pepper. Roast in the oven for 15 minutes.
4
While the vegetables are roasting, take the remaining 2 garlic cloves, peel, and crush them. In a small bowl, combine the crushed garlic with 2 tablespoons of maple syrup, 1 tablespoon of coarse grain mustard, and the remaining tablespoon of olive oil. Mix well to form a glaze.
5
After the initial roasting time, remove the tin from the oven. Add the sliced zucchini and thyme sprigs to the vegetable mixture, tossing them gently to combine.
6
Nestle the chicken legs on top of the vegetable mix in the roasting tin, then brush them generously with the maple glaze.
7
Return the roasting tin to the oven and roast for an additional 50 minutes to 1 hour, or until the chicken legs are fully cooked with an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
8
Once cooked, let the dish rest for a few minutes before serving, allowing the flavors to meld together.
Nutrition Information
17.5
Fat
20
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 4 bone-in, skin-on chicken legs.
What vegetables are included in the Savory Maple-Glazed Chicken dish?
The dish includes butternut squash, red onions, zucchini, and garlic.
What can I use as a substitute if I do not have maple syrup?
If maple syrup is not available, you can substitute it with honey for a similar sweet finish.
What is the recommended oven temperature for roasting?
The oven should be preheated and set to 400°F (200°C).
How many calories are in one serving of this chicken dish?
Each serving contains approximately 300 calories.
How should the butternut squash be prepared?
The butternut squash should be peeled, deseeded, and cut into bite-sized chunks.
When should the zucchini be added to the roasting tin?
The zucchini should be added after the initial 15 minutes of roasting the squash and onions.
What is the target internal temperature for the chicken legs?
The chicken should reach an internal temperature of 165°F (74°C).
How many garlic cloves are required for this recipe?
A total of 6 garlic cloves are used: 4 left whole for roasting and 2 crushed for the glaze.
What type of mustard is used in the maple glaze?
The recipe calls for 1 tablespoon of coarse grain mustard.
How long does the final roasting stage take?
The chicken and vegetables roast for an additional 50 minutes to 1 hour after the glaze is applied.
What is the total fat content per serving?
The fat content is approximately 17.5 grams per serving.
How many grams of protein are in this meal?
There are 20 grams of protein per serving.
How much butternut squash do I need by weight?
You will need 1 3/4 lb of butternut squash.
What herb is used to season the vegetables?
Fresh thyme sprigs are used to season the vegetable mixture.
How many grams of carbohydrates are in a serving?
There are 20 grams of carbohydrates per serving.
Should the chicken legs be bone-in or boneless?
The recipe specifies bone-in, skin-on chicken legs for best results.
How should the red onions be cut?
The red onions should be peeled and cut into wedges.
Is the olive oil used all at once?
No, the 2 tablespoons of olive oil are divided: one for coating vegetables and one for the glaze.
How should the zucchini be sliced?
The zucchini should be sliced thickly before being added to the roasting tin.
What is the first step in preparing this meal?
The first step is to preheat your oven to 400°F (200°C).
Does the recipe require the chicken to be washed?
The recipe notes that the chicken legs should be washed and pat-dried before preparation.
What ingredients make up the savory maple glaze?
The glaze consists of 2 crushed garlic cloves, 2 tablespoons of maple syrup, 1 tablespoon of coarse grain mustard, and 1 tablespoon of olive oil.
How many thyme sprigs should be used?
The recipe calls for 6 fresh thyme sprigs.
Should I season the vegetables before roasting?
Yes, you should drizzle them with olive oil and season generously with salt and black pepper before the initial roast.
Why should the dish rest after cooking?
Letting the dish rest for a few minutes allows the flavors to meld together before serving.
Is this recipe considered a one-dish meal?
Yes, the chicken and vegetables are all roasted together in a single roasting tin.
How many servings does this recipe provide?
The recipe uses 4 chicken legs, typically serving 4 people.
What kind of black pepper is recommended?
Freshly ground black pepper is recommended for the best flavor.
Are the whole garlic cloves eaten?
Yes, the whole garlic cloves become soft and roasted, providing a sweet and mellow flavor to the dish.