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Maple butter chicken tray bake

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Recipe may contain milk, sesame and lactose.

Six ingredients is all you need for this mid-week saviour that features both protein and vegetables. Maple syrup adds not only sweetness but helps crisp up the chicken skin.

6 Ingredients


  • 6 chicken thigh cutlets, excess fat trimmed

  • 1/2 (about 1kg) butternut pumpkin, peeled, deseeded, cut into 1cm pieces

  • 1 large red onion, cut into 12 wedges

  • 60g butter

  • 60ml (¼ cup) maple syrup

  • 200g green beans, trimmed

3 Method Steps


  • Step 1

    Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Arrange the chicken

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    (6 chicken thigh cutlets, excess fat trimmed), pumpkin (1/2 (about 1kg) butternut pumpkin, peeled, deseeded, cut into 1cm pieces) and onion (1 large red onion, cut into 12 wedges) on the tray.


  • Step 2

    Combine the butter (60g butter) and maple syrup (60ml (¼ cup) maple syrup) in a small saucepan. Cook, stirring, over low heat until melted and smooth. Brush half the mixture over the chicken and vegetables. Bake for 30 minutes.

  • Step 3

    Brush the chicken with remaining butter mixture. Add beans (200g green beans, trimmed) to the tray. Brush with some of the pan juices. Bake for a further 15 minutes or until chicken and vegetables are cooked through and golden.
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Image by Guy Bailey

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