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Orange-Maple Roast Chicken and Vegetables

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Orange-Maple Roast Chicken and Vegetables
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 4
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Roast chicken and vegetables with orange and maple sauce for a hearty dinner - a flavorful meal.
Updated Dec 21, 2011

Ingredients

  • 4 chicken leg quarters (4 1/2 lb)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup real maple syrup
  • 1/4 cup chicken broth
  • 2 teaspoons grated orange peel
  • 2 tablespoons orange juice
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • 1 1/2 lb fresh Brussels sprouts, trimmed, cut in half
  • 4 carrots, cut into 2-inch pieces
  • 2 tablespoons butter, cut into pieces
  • 1/2 cup pecan pieces, toasted

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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