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    Mal's Curated Recipes

    Maple-Mustard Glazed Chicken

    4 servings

    annokset

    15 minutes

    aktiivinen aika

    1 hour 10 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    12 oz. baby potatoes, halved

    8 oz. small carrots, halved

    2 tbsp. extra-virgin olive oil, divided

    Kosher salt

    Freshly ground black pepper

    4 whole chicken legs with thighs attached, room temperature

    2 tbsp. Dijon mustard

    2 tbsp. whole-grain mustard

    1 tbsp. maple syrup

    1 tsp. fresh thyme leaves

    Pinch crushed red pepper flakes

    Freshly chopped parsley, for garnish

    Ohjeet

    Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.

    Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper. Arrange, skin-side up, on top of vegetables in baking dish.

    In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables.

    Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.

    Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.

    Let cool slightly, then sprinkle with parsley before serving.

    Ravinto

    Annoskoko

    -

    Kalorit

    913

    Rasva yhteensä

    62 g

    Tyydyttynyt rasva

    16 g

    Tyydyttymätön rasva

    -

    Transrasva

    0 g

    Kolesteroli

    320 mg

    Natrium

    1209 mg

    Hiilihydraatit yhteensä

    22 g

    Ravintokuitu

    5 g

    Sokerit yhteensä

    7 g

    Proteiini

    59 g

    4 servings

    annokset

    15 minutes

    aktiivinen aika

    1 hour 10 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    12 oz. baby potatoes, halved

    8 oz. small carrots, halved

    2 tbsp. extra-virgin olive oil, divided

    Kosher salt

    Freshly ground black pepper

    4 whole chicken legs with thighs attached, room temperature

    2 tbsp. Dijon mustard

    2 tbsp. whole-grain mustard

    1 tbsp. maple syrup

    1 tsp. fresh thyme leaves

    Pinch crushed red pepper flakes

    Freshly chopped parsley, for garnish

    Ohjeet

    1

    Preheat oven to 450°. Toss potatoes and carrots in bottom of large baking dish with 1 tablespoon oil. Season with salt and pepper.

    2

    Pat chicken dry with paper towels, drizzle with remaining tablespoon oil, and season with salt and pepper. Arrange, skin-side up, on top of vegetables in baking dish.

    3

    In a small bowl, stir together mustards, maple syrup, thyme, and red pepper flakes. Brush on top of chicken and drizzle any extra over vegetables.

    4

    Roast chicken until golden and a thermometer inserted into thickest part of thigh registers 160°, about 35 minutes.

    5

    Remove from oven and brush thighs with chicken drippings. Turn oven to broil and broil thighs until deeply golden, 2 to 3 minutes.

    6

    Let cool slightly, then sprinkle with parsley before serving.