Maple Thyme Chicken with Potatoes & Broccoli by @dennistheprescott

1h
Medium

8 servings

🍗

8

Chicken Thighs

🫒

30 ml

Olive Oil

🌿

9 g

Fresh Thyme

🧈

28 g

Butter

🧅

1 large onion

White Onion

🧄

12 g

Garlic Cloves

🍲

480 ml

Chicken Stock

🟡

60 ml

Dijon Mustard

🍁

30 ml

Maple Syrup

🍋

1 lemon

Lemon Zest

🥔

910 g

Baby New Potatoes

🥦

270 g

Broccoli

🧂

6 g

Sea Salt

🌶️

1 g

Black Pepper

🌱

6 g

Chives

🍷

White Wine

Preparation Steps

  1. Step 1/14

    Preheat the oven to 375°F (190°C). Dice the white onion, mince the garlic, chop the thyme and chives, chop the broccoli, and finely grate the zest from 1 lemon.

    white onion
    garlic
    fresh thyme
    broccoli
    lemon zest
    chives
    🔪chef's knife
    🪵cutting board
    🧀microplane grater

  2. Step 2/14

    Season all 8 chicken thighs generously with sea salt and cracked black pepper on both sides.

    bone-in skin-on chicken thighs
    sea salt
    cracked black pepper

  3. Step 3/14

    Heat the large high-sided oven-safe pan over medium heat. Add 2 tablespoons olive oil and heat until shimmering.

    olive oil
    🍳large high-sided oven-safe pan

  4. Step 4/14

    Place the chicken thighs skin-side down in the hot pan. Sear for 4 to 5 minutes until the skin is golden and crisp.

    bone-in skin-on chicken thighs
    🍳large high-sided oven-safe pan
    🥢tongs

  5. Step 5/14

    Transfer the seared chicken thighs to a plate. Leave the rendered chicken fat and olive oil in the pan.

    bone-in skin-on chicken thighs
    🍳large high-sided oven-safe pan
    🥢tongs

  6. Step 6/14

    Add 2 tablespoons butter to the pan and melt it. Stir in the diced white onion and 3 tablespoons fresh thyme with a pinch of sea salt.

    butter
    white onion
    fresh thyme
    sea salt
    🍳large high-sided oven-safe pan
    🥄wooden spoon

  7. Step 7/14

    Cook the onion mixture for 6 to 8 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for 45 seconds.

    white onion
    fresh thyme
    garlic
    🍳large high-sided oven-safe pan
    🥄wooden spoon

  8. Step 8/14

    Pour 2 cups chicken stock into the pan. Stir in 1/4 cup Dijon mustard, 2 tablespoons maple syrup, and the zest of 1 lemon.

    chicken stock
    🟡Dijon mustard
    maple syrup
    lemon zest
    🍳large high-sided oven-safe pan
    🥄wooden spoon

  9. Step 9/14

    Season the braising liquid with sea salt and cracked black pepper. Add 2 pounds baby new potatoes and bring the liquid to a boil.

    sea salt
    cracked black pepper
    baby new potatoes
    🍳large high-sided oven-safe pan
    🥄wooden spoon

  10. Step 10/14

    Nestle the chicken thighs into the pan with the skin facing up. Keep the skin above the liquid as much as possible.

    bone-in skin-on chicken thighs
    🍳large high-sided oven-safe pan
    🥢tongs

  11. Step 11/14

    Transfer the uncovered pan to the preheated oven. Braise for 25 to 30 minutes until the potatoes are fork-tender.

    bone-in skin-on chicken thighs
    baby new potatoes
    🍳large high-sided oven-safe pan

  12. Step 12/14

    Add the 3 cups chopped broccoli to the pan during the final 10 minutes of oven cooking. Return the pan to the oven until the broccoli is tender.

    broccoli
    🍳large high-sided oven-safe pan
    🥢tongs

  13. Step 13/14

    Check that the thickest part of the chicken reaches 165°F (74°C). Remove the pan from the oven and rest the chicken for 5 minutes.

    bone-in skin-on chicken thighs
    🌡️meat thermometer
    🍳large high-sided oven-safe pan

  14. Step 14/14

    Sprinkle the finished chicken, potatoes, and broccoli with chopped chives. Serve hot with the maple-thyme pan sauce.

    chives
    🍳large high-sided oven-safe pan
    🥄wooden spoon

Composition

Ingredients

Types

Oil, Fat, Herbs, Dairy, Vegetables, Stock, Liquid, Condiments, Sweeteners, Fruits, Citrus, Starchy Vegetables, Seasonings, Garnish

Ingredients

Chicken thighs, Olive oil, Fresh thyme, Butter, White onion, Garlic cloves, Chicken stock, Dijon mustard, Maple syrup, Lemon zest, Baby new potatoes, Broccoli, Sea salt, Black pepper, Chives, White wine

Allergens

Milk, Mustard

Dietetics

Dietary regimen

Gluten-free, High-protein, Low added sugar

Calories

710 kcal

Macro nutrients

Protein: 39g, Carbohydrates: 52g, Fat: 37g, Fiber: 8g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 790mg, Potassium: 1180mg, Calcium: 100mg, Iron: 3.2mg

Vitamins

Vitamin C: 110mg, Vitamin A: 260µg, Vitamin B6: 0.8mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

large high-sided oven-safe pan, chef's knife, cutting board, microplane grater, tongs, wooden spoon, meat thermometer

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, One-pan Meal

Occasions

Weeknight Dinner, Family Dinner, Spring, Maple Season

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Canadian, New Brunswick

Geographic

Canada, New Brunswick

Various

Aspect

Texture

Crispy, Tender, Juicy, Creamy, Fork-tender

Flavors

Savory, Sweet, Herbaceous, Tangy, Citrusy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken at room temperature for more than 2 hours,Refrigerate within 1 hour if the room temperature exceeds 90°F (32°C)), fridge : 3-4 days (Store in an airtight container,Cool leftovers promptly before refrigeration,Reheat chicken to 165°F (74°C)), freezer : 2-3 months (Freeze in airtight freezer-safe containers,Store chicken with sauce to retain moisture,Thaw overnight in the refrigerator before reheating)