Protein Swap | Maple-Thyme Glazed Chicken Thighs
Sheet Pan Fennel, Beets & Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
This combo of rootsy vegetables, fresh herbs and maple syrup radiates Canadian good cheer. The beets and potatoes roast to fork-tender on a sheet pan, joined by delicate diced fennel and a tangy splash of apple cider vinegar. Pan-cooked chicken thighs get glazed with maple syrup and thyme for a sweet, herbaceous pop that feels straight from the great outdoors.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 225g Red beets
- 450g Potatoes
- 1 Bunch of thyme
- 1 Fennel bulb
- 15ml Apple cider vinegar
- 30ml Maple syrup
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Sulphites
You will need:
Peeler
1 or 2 tbsp Butter
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Large pan
Total Fat
21 g
Saturated Fat
7 g
Sodium
970 mg
Total Carb
73 g
Sugars
26 g
Protein
42 g
Fibre
10 g
Preparation
Start the traybake
Preheat the oven to 450°F. Medium-dice the potatoes. Halve and peel 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, 10 min., until partially cooked.
Mise en place
Meanwhile, halve and core the fennel bulb lengthwise; small-dice. In a small bowl, combine the fennel, a drizzle of oil and S&P. Pick the thyme leaves off the stems; roughly chop the leaves.
Finish the traybake
When the vegetables are partially cooked, remove from the oven, stir and add the fennel. Roast, stirring halfway, 12 to 15 min., until tender. Drizzle with ½ the vinegar.
Cook & glaze the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Add 1 tbsp butter, 1 tbsp water (double both for 4 portions), the maple syrup, thyme and remaining vinegar. Cook, spooning the glaze over the chicken, 1 to 2 min., until coated.
Plate your dish
Divide the traybake and chicken (slice beforehand if desired) between your plates. Drizzle with any remaining glaze. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
