Maple Roasted Spring Chicken & Vegetables

Maple Roasted Spring Chicken & Vegetables

Serves 4


2 cloves garlic

1⁄4 cup chives

2 lemons

1 1⁄2 pounds small new potatoes

3 tablespoons maple syrup

2 tablespoons dijon mustard

2 tablespoons olive oil

1⁄2 teaspoon kosher salt

10 ounces peas

1 cup pearl onions

2 pounds of chicken thighs

3 cups spinach


Preheat the oven to 400 degrees. Mince the garlic, chop the chives, and zest and juice one lemon. Cut the other lemon into wedges. Scrub the potatoes and cut them into wedges.

Make the sauce. In a bowl, whisk together the garlic, half of the chives, the lemon juice and zest, the maple syrup, mustard, oil, and salt until combined.

In the bottom of a large baking dish, add the potatoes, peas, and pearl onions. Pour over half of the sauce and toss the vegetables to coat. Arrange the chicken thighs on top of the vegetables and brush them with the remaining sauce.

Put the baking dish in the oven and bake for 35 minutes. Remove the dish from the oven, take off the chicken thighs, and stir the spinach into the vegetables. Place the chicken back on top and continue to bake for another 10-15 minutes or until the chicken is cooked through and the potatoes are tender. Serve with lemon wedges.

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