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Maple and Cinnamon glazed chicken traybake

This Maple and Cinnamon glazed chicken traybake is perfect for a midweek family meal. It’s very easy to make and you can use any kind of root vegetables you like. This version uses swede and parsnip which makes this dish an ideal meal for those who follow theCombination Diet. Serve it with a mixed green salad.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 mixed chicken thighs and drumsticks
  • 1 large red onion
  • 4 cloves of garlic
  • 4 small baby parsnips
  • 1 small swede
  • 4 baby carrots
  • 2 jalapeno peppers optional
  • 1 medium red Romano pepper or bell pepper cut in half
  • 2 Tbsp olive oil
  • Juice of 1 lemon
  • 2 Tbsp maple syrup
  • 1 tsp cinnamon
  • Salt & pepper

Method
 

  1. Preheat the oven to 170°C.
  2. Peel the root vegetables. Cut the onion into wedges, the swede into chunks.
  3. Slightly smash the garlic.
  4. Put the chicken legs into a large baking tray, then arrange all vegetables around them.
  5. Mix the oil, maple syrup, cinnamon and lemon juice in a small bowl, then using a silicon brush, coat the chicken and the vegetables with the glaze. Pour over any remaining glaze.
  6. Cut the squeezed lemon in half and add to the tray.
  7. Season with salt and pepper and bake for approx. 45 minutes until everything is golden (turning & basting the chicken & veggies once or twice).
  8. Serve the chicken with the vegetables and cooking juices.