Orange-maple roast chicken and vegetables
Equipment
Ingrediënten
- 4 chicken leg quarters 4½ lb
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- ¼ cup real maple syrup
- ¼ cup chicken broth
- 2 teaspoons grated orange peel
- 2 tablespoons orange juice
- 2 tablespoons bourbon
- 1 tablespoon Dijon mustard
- 1½ lb fresh Brussels sprouts trimmed, cut in half
- 4 carrots cut into 2-inch pieces
- 2 tablespoons butter cut into pieces
- ½ cup pecan pieces toasted*
Instructies
- Heat oven to 350°F.
- Sprinkle chicken with ½ 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.
- Transfer chicken to large shallow roasting pan.
- In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining ½ teaspoon each salt and pepper.
- Place Brussels sprouts and carrots around chicken in pan; dot with butter.
- Drizzle vegetables with ¼ cup of the orange mixture.
- Brush chicken with ¼ cup orange mixture.
- Roast uncovered 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.
Nutritional Information
Calories: 750 kcal
