Maple roast chicken with potatoes & thyme
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 750g small new potatoessuch as Charlottes, halved
- 2 small red onionscut into wedges
- 1 head of garlicseparated into cloves
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 heaped tbsp wholegrain mustard
- 1 large red pepperdeseeded and cut into chunky pieces
- 2 large courgetteshalved lengthways and very thickly sliced
- few sprigs fresh thyme
- 4 large chicken legsportions
Nutrition: per serving
- kcal484
- fat23g
- saturates6g
- carbs45g
- sugars13g
- fibre5g
- protein27g
- salt1.83g
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Mix the potatoes, onions, all but 2 garlic cloves and half the oil in a large roasting tin with seasoning to taste. Roast for 15 mins.
step 2
Meanwhile crush the remaining garlic and mix with the maple syrup, mustard, remaining oil and seasoning to taste.
step 3
Toss the pepper, courgettes and thyme with the potatoes, then arrange the chicken portions on top and brush liberally with the maple syrup mixture. Roast for 45 mins to 1 hr until the chicken is golden and sticky and the vegetables are tender. Serve with rocket or green beans.
