Sunday, August 30, 2015

Maple Roasted Chicken dinner

While our son and i ate Living Lasagna, we made Maple Roasted Chicken for the hubby. This recipe is from Clean Eating.
We were able to purchase the acorn squash at the farmers' market for 2/$1.

Serves: 4
Hands-on Time: 15 minutes
Total Time: 55 minutes
  • 1 acorn squash (about 
1 1/2 lb), halved, seeded and cut into 1/2-inch-
thick slices
  • 1 tbsp olive oil
  • 1 red onion, cut into 1/2-inch wedges (we used sweet onions)
  • 3/4 tsp each sea salt 
and ground black 
pepper, divided
  • 4 large boneless chicken thighs (about 1 lb), trimmed (we used boneless breasts)
  • 3 tbsp pure maple syrup
  • 1 1/2 tbsp finely chopped fresh rosemary
  • 1 tbsp coarsely 
chopped garlic
  1. Preheat oven to 375°F. In a large bowl, toss squash with oil; spread in a single layer on a large rimmed parchment-lined baking sheet. Arrange onion wedges around squash. Sprinkle 1/4 tsp each salt and pepper over vegetables. Bake for 
15 minutes.
  2. Meanwhile, in same bowl, toss chicken with maple syrup, rosemary, garlic and remaining 1/2 tsp each salt and pepper.
  3. Increase oven temperature to 425°F. Place chicken on same baking sheet on top of squash and onions. Pour any remaining syrup mixture from bowl over chicken. Return to oven and bake until an instant-read thermometer inserted into the largest thigh registers 165°F, 
25 to 30 minutes. Baste chicken once or twice during baking time using juices from bottom of baking sheet.
Nutrients per serving (1 thigh and 3/4 cup vegetables):calories: 401, total fat: 22 g, sat. fat: 6 g, monounsaturated fat: 10 g, polyunsaturated fat: 4 g, carbs: 4 g, fiber: 6 g, sugars: 10 g, protein: 21 g, sodium: 460 mg, cholesterol: 11 mg

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