Best Maple Glazed Chicken And Crispy Potatoes Recipes

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MAPLE GLAZED CHICKEN WITH SWEET POTATOES



Maple Glazed Chicken with Sweet Potatoes image

A sweet and slightly tangy option for chicken and potatoes. This is a favorite in our house.

Provided by Barbie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 6

1 ½ pounds sweet potatoes, peeled and cut into 1-inch pieces
1 pound chicken tenders
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®)
2 tablespoons vegetable oil
½ cup maple syrup
½ cup sliced green onions

Steps:

  • Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
  • Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
  • To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 62.1 g, Cholesterol 64.6 mg, Fat 9.8 g, Fiber 5.5 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 614.2 mg, Sugar 30.8 g

MAPLE-GLAZED CHICKEN



Maple-Glazed Chicken image

This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 pounds skin-on, bone-in chicken breasts, cut into large chunks
Kosher salt
2 tablespoons extra-virgin olive oil
2 apples (1 red, 1 green), cored and cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup pure maple syrup
1/4 cup apple cider vinegar

Steps:

  • Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
  • Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
  • Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams

MAPLE GLAZED CHICKEN WITH ROASTED COUNTRY VEGETABLES



Maple Glazed Chicken with Roasted Country Vegetables image

Provided by Sandra Lee

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • Preheat the oven to 375 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.

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