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Maple baked chicken and carrots

I love this maple baked chicken and carrots recipe because it’s easy to make and absolutely delicious. It’s really liked by both adults and kids, so it's an ideal dish for a family meal or even for a laid-back dinner party. Also it's a very versatile dish - instead of carrots it works well with sweet potatoes, squash, courgette or new potatoes too. And if you want to make it a little bit even more special, add the zest and juice of an orange to the sauce; if you want it to have a kick, add a small spoonful of chilli flakes! Serve it with mash and a salad.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 chicken thighs & drumsticks
  • 2 Tbsp olive oil
  • 3 Tbsp apple cider vinegar
  • 2 cloves garlic minced
  • 3 Tbsp maple syrup
  • 1 Tbsp dijon mustard
  • 1 Tbsp fresh thyme leaves
  • Juice of ½ lemon
  • 1 large carrot sliced into rounds

Method
 

  1. Preheat oven to 180°C.
  2. Season the chicken with salt.
  3. Heat the oil in a large casserole dish over medium-high heat. Add the chicken pieces and cook on each side until the flesh changes colour. Transfer them to a plate.
  4. Add the vinegar to the pan and scrape up bottom bits with a wooden spoon. Add the minced garlic, maple syrup, mustard, thyme and lemon juice, then simmer to thicken. When the sauce is glossy, return chicken and the pan juices, add the carrot bits and spoon the sauce over ever them, coating everything well.
  5. Season with salt and pepper and bake in the oven until the chicken golden and cooked through, while the carrots are tender. This should take about 30-35 minutes.
  6. Serve the chicken and carrot with the pan sauce.