Maple-Thyme Roasted Chicken Breasts

Name: Maple-Thyme Roasted Chicken Breasts
Prep time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup real maple syrup; 2 tablespoons balsamic vinegar; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1 clove garlic, finely chopped; 4 bone-in skin-on chicken breast halves with large pieces of skin intact (about 3 lb); 4 tablespoons firm butter, each tablespoon cut into smaller pieces; 1 tablespoon vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

1 Ratings

1 Reviews

Prep 10 min
Total 45 min
Servings 4

Enjoy this maple and thyme flavored chicken roast that’s ready in 40 minutes – a delightful dinner.

By Betty Crocker Kitchens

Updated July 1, 2010

Ingredients

1/3 cup real maple syrup
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 clove garlic, finely chopped
4 bone-in skin-on chicken breast halves with large pieces of skin intact (about 3 lb)
4 tablespoons firm butter, each tablespoon cut into smaller pieces
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps

1

Adjust oven rack to middle position. Heat oven to 425°F. Line 13x9-inch pan with foil.
2

In small bowl, mix syrup, vinegar, thyme, 1/2 teaspoon salt and the garlic.
3

Starting on one side of each chicken, slowly work your fingers under the skin. You are trying to loosen the connection between the skin and meat, not remove the skin. Place chicken, skin sides up, in foil-lined pan. For each chicken piece, use a spoon to drizzle about 2 tablespoons of the syrup mixture under the skin and spread evenly over the meat. Dot each with 1 tablespoon of the butter pieces. Evenly replace any skin you may have displaced. Rub skin with oil, then sprinkle with 1/2 teaspoon salt and the pepper.
4

Roast chicken uncovered 30 to 35 minutes or until juice of chicken is no longer pink when thickest part is cut to bone (180°F). Remove from oven and allow to rest 5 minutes before serving to let juices reabsorb.

Why it Works: Maple Match When pulled from a tree, maple sap is as thin as water and just about as flavorful. That may be why it takes about 40 gallons of maple sap to make one gallon of maple syrup! As maple sap boils down to make syrup, the water evaporates and the sugar concentrates. The longer it cooks, the more the sugar changes as it combines with other components of the sap and caramelizes. Real maple syrup is just a little thicker than water and is complex in flavor (slightly smoky, sometimes bitter and maybe even chocolaty). Used in sweet and savory cooking, maple is the perfect partner for matching and enhancing the slight sweetness of sautéed vegetables, the smokiness of grilled meat and the floral quality of fresh herbs.