fbpx
Come on in and Get in the Kitchen!
(773) 754-7877
[email protected]
3617 N. Broadway, Chicago
Instagram Feed
Search

Zesty Maple Garlic Chicken with Brussels Sprouts & Potatoes

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Zesty Maple Garlic Chicken with Brussels Sprouts & Potatoes
Another delicious one-pan wonder recipe. Make a whole meal of crispy chicken, brussels sprouts & potatoes in one pan. This recipe uses the sweet flavor of maple syrup and combines it with zesty Dijon mustard and garlic to make an amazingly delicious and easy meal.
Zesty Maple Garlic Chicken with Brussels Sprouts & Potatoes
Another delicious one-pan wonder recipe. Make a whole meal of crispy chicken, brussels sprouts & potatoes in one pan. This recipe uses the sweet flavor of maple syrup and combines it with zesty Dijon mustard and garlic to make an amazingly delicious and easy meal.
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • 1/2 cup Maple syrup
  • 2 tbsp Smoky Pole BBQ Blend or create a blend of an equal mix of dry dry minced garlic, cumin, chili powder, smoked paprika, onion powder, dry mustard seed
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp water
  • 1 tbsp olive oil
  • 4-6 chicken thighs or breasts
  • olive oil for sauteeing
  • 8 cloves garlic sliced
  • 1 lb brussels sprouts halved or quartered
  • 3-4 potatoes cut in wedges
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
Servings:
Ingredients
  • 1/2 cup Maple syrup
  • 2 tbsp Smoky Pole BBQ Blend or create a blend of an equal mix of dry dry minced garlic, cumin, chili powder, smoked paprika, onion powder, dry mustard seed
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp water
  • 1 tbsp olive oil
  • 4-6 chicken thighs or breasts
  • olive oil for sauteeing
  • 8 cloves garlic sliced
  • 1 lb brussels sprouts halved or quartered
  • 3-4 potatoes cut in wedges
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
Servings:
Instructions
  1. Mix maple syrup, Smoky Pole BBQ Blend (or substitute spices), Dijon Mustard, Worcestershire sauce, water and olive oil into a large bowl or container. Marinate the chicken for at least two hours.
  2. Preheat oven to 350 degrees.
  3. In a large, deep oven safe frying pan (big enough to hold chicken legs, thighs or breasts and brussels sprouts and potatoes or two oven safe pans if you need), sauté the garlic in about 2 tbsp olive oil over medium high heat for about 1 minute. Add the brussels sprouts and potatoes and saute them for about 2-3 minutes.
  4. Place the chicken legs or thighs (skin side down) or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save the marinade for the next step.
  5. Add the marinade, chicken broth, salt and pepper to the pan. Stir and let the liquid come to a simmer.
  6. Place in the oven for about 40 minutes until the chicken is cooked through. Remove the chicken breasts if you are using breasts- leave legs and thighs if you are using those- and then broil the chicken legs or thighs, brussels sprouts and potatoes for about 4-6 minutes to get them crispy. The chicken will crisp faster than the brussels sprouts and potatoes, so you may have to remove it from the pan before potatoes.
  7. Let it sit for 5 minutes and serve the chicken, brussels sprouts and potatoes with the sauce from pan.
Share this recipe!

Shipping is free when you spend $75 or more! Dismiss