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Orange-Maple Roast Chicken and Vegetables
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Succulent roast chicken and veggies with tangy orange maple glaze - a delicious hearty dish!
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
Instructions:
  • Preheat oven to 350°F. Season chicken with 1/2 teaspoon each of salt and pepper. Heat oil in a 12-inch skillet or Dutch oven over medium-high heat. Brown chicken for 2 minutes on each side. Transfer chicken to a large shallow roasting pan.
  • Combine syrup, broth, orange peel, orange juice, bourbon, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Arrange Brussels sprouts and carrots around the chicken in the pan. Place dots of butter on top. Drizzle 1/4 cup of the orange mixture over the vegetables and brush the chicken with another 1/4 cup of the mixture.
  • Roast for 1 hour 15 minutes, basting with orange mixture every 20 minutes and stirring vegetables once, until meat thermometer reads 165°F. Heat remaining orange mixture in a 1-quart saucepan until boiling, then boil for 2 minutes. Serve the orange sauce with chicken and vegetables and top with pecans.

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