Monday, October 26, 2009

Maple Monday-Baked Maple Chicken

As a huge fan of maple syrup, I'm always adding it to something that doesn't need it or using it in place of something else. I guess you could call it my "not-so secret ingredient". In fact it's become so ubiquitous in my house that my husband is often surprised to find out certain dishes of mine DON'T have maple in them! This chicken recipe is just one of the many, many maple dishes I make on regular basis.

In this recipe the lemon juice and cayenne help to cut the sweetness of the syrup without overwhelming it.

Baked Maple Chicken

2-3 lbs boneless chicken breasts
1/4 cup butter, melted
1/2 cup Pure Maple Syrup
1/4 teaspoon dried sage
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 teaspoons lemon juice
2 tablespoons water
1 medium onion, sliced

Place chicken pieces in a greased 9x13 baking dish. Mix all other ingredients except onion and pour evenly over chicken. Arrange onion slices over chicken breasts and cover dish with foil. Bake at 400 degrees for 20 minutes, uncover and continue cooking an additional 30 minutes or until chicken is cooked through, basting occasionally.

Click HERE for a printable version of this recipe


Anonymous said...

This sounds wonderful .. I can't wait to try it!

Jackie said...


I want to know if I can make this chicken with bone-in chicken pieces, if so do I have to increase the sauce ingredients and do I have to bake it longer.

Pumpkin Tart said...

Hi Jackie!
For cooking bone-in chicken reduce the heat to 375 and cook for 50-60 minutes.

Chicken on the bone typically has more suface area than boneless chicken so you want to increase the sauce ingredients slightly. I doubt you would need quite double the amount (depending on if your using breasts, thighs, legs, etc) but I would go ahead and double it anyway. You'd rather have too much than not quite enough.

If you do have any sauce leftover, refrigerate it and toss with some steamed carrots the next night! Enjoy!


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