Name: Pan-roasted chicken with maple syrup and tomatoes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup maple syrup; 1 tablespoon dijon mustard; 1 1/2 tablespoon olive oil; 20 gram butter; 2 zucchinis, quartered; 8 clove garlic, unpeeled; 2 rosemary stalks; 8 chicken thigh fillets on the bone, skin on; sea salt and cracked black pepper; 200 gram cherry or grape tomatoes; crusty bread, to serve; leafy green salad, to serve

Ingredients

1/3 cup maple syrup

1 tablespoon dijon mustard

1 1/2 tablespoon olive oil

20 gram butter

2 zucchinis, quartered

8 clove garlic, unpeeled

2 rosemary stalks

8 chicken thigh fillets on the bone, skin on

sea salt and cracked black pepper

200 gram cherry or grape tomatoes

crusty bread, to serve

leafy green salad, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Place maple syrup and mustard in small bowl and stir with fork to combine.

2.Heat olive oil and butter in large frying pan over high heat. Cook zucchini, garlic cloves and rosemary for 4 mins until beginning to colour. Remove from frying pan and set aside.

3.Season chicken thighs and cook skin side down in frying pan for 5 mins, until golden and crisp. Drain off excess fat.

4.Turn chicken skin side up and drizzle with maple syrup and mustard mixture.

5.Nestle zucchinis, garlic, rosemary and tomatoes in between chicken thighs in frying pan. Season to taste. Place in oven for 25 to 30 mins until chicken is cooked through.

6.Remove from oven and let stand for a few mins. Serve with crusty bread and/or leafy green salad.

The maple syrup makes this dish deliciously sweet and sticky, so it’ll be a sure fire winner with the kids. This recipe requires a large oven-proof frying pan.
Note

Woman's Weekly Food

Ingredients

Method

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