Protein Swap | Maple-Thyme Glazed Chicken
with Sheet Pan Veggies
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Rootsy veggies, fresh herbs and maple syrup… go team Canada! The beets and potatoes roast to fork-tender while pan-cooked chicken thighs are glazed with maple syrup and thyme. Sweet, herbaceous flavours, straight from the great outdoors.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Red beets
- 450g Potatoes
- 4g Thyme
- 15ml Apple cider vinegar
- 30ml Maple syrup
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
1 or 2 tbsp Butter
Total Fat
18 g
Saturated Fat
6 g
Sodium
1010 mg
Total Carb
78 g
Sugars
29 g
Protein
42 g
Fibre
8 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Peel and halve the beets; cut into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
Mise en place
- Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves.
Cook & glaze the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Add 1 tbsp butter, 1 tbsp water (double both for 4 portions), the maple syrup, thyme and vinegar.
- Cook, spooning the glaze over the chicken, 1 to 2 min., until coated.
Plate your dish
- Divide the vegetables and chicken (slice beforehand if desired) between your plates.
- Drizzle with any remaining glaze. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
