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Orange-Maple Roast Chicken and Vegetables
1 hr 30 min
chicken leg quarters (4 1/2 lb)
teaspoon freshly ground pepper
tablespoon vegetable oil
cup real maple syrup
cup chicken broth
teaspoons grated orange peel
tablespoons orange juice
tablespoon Dijon mustard
lb fresh Brussels sprouts, trimmed, cut in half
carrots, cut into 2-inch pieces
tablespoons butter, cut into pieces
cup pecan pieces, toasted
Heat oven to 350°F. Sprinkle chicken with 1/2 teaspoon each of the salt and pepper. In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Remove chicken to large shallow roasting pan.
In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining 1/2 teaspoon each salt and pepper. Place Brussels sprouts and carrots around chicken in pan; dot with butter. Drizzle vegetables with 1/4 cup of the orange mixture. Brush chicken with 1/4 cup orange mixture.
Roast 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F. In 1-quart saucepan, heat remaining orange mixture to boiling. Boil 2 minutes. Serve orange sauce with chicken and vegetables. Sprinkle with pecans.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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