I was in the mood for some Comfort Food. But I didn’t want the usual – which is usually a heavy casserole, Macaroni & Cheese, etc. Do you ever get tired of making the same things week after week? I do! So I decided that I’d Roast some Chicken and Potatoes but put a Maple twist to it! I didn’t really have a set plan before getting into the kitchen. I just kind of went with it, which is why there really aren’t exact measurements to this recipe. It’s one of those recipes where you just “eye ball” it.
- 4 Chicken Leg Quarters (or Split Chicken Breasts)
- About 8 Baby White Potatoes
- 1 medium sized Sweet Potato
- Maple Syrup
- 1 Tablespoon Corn Starch
- 1/4 cup Water
Preheat the oven to 400 degrees.
Wash the Chicken thoroughly, and pat dry with a paper towel. Season the bottom of each piece of chicken and place skin side up in a large baking dish. Make a small slit in the skin and stuff a small slice of butter under the skin. Repeat for each piece of chicken. Lay a small slice of butter on top of each piece.
Season with salt and pepper.
Wash the Baby Potatoes and the Sweet Potato. Cut up into bite sized chunks (make sure they are all about the same size so they cook evenly).
Arrange the Potatoes around the chicken. Season the Potatoes with salt.
Drizzle the Potatoes and the chicken with Maple Syrup. I didn’t put an exact measurement because you should use your judgement. Don’t drench everything with the Maple Syrup – remember that it’s sweet stuff!
Roast in the oven for about an hour. After about 30 minutes I took it out of the oven and mixed up the potatoes a bit. I also drizzled a little bit more Maple Syrup on everything. Make sure the Chicken is at least 160 degrees (use your thermometer!) and when it’s done take it out of the oven. I scooped the potatoes out of the baking dish and put them in a bowl.
Strain the juice/gravy into a measuring glass. You want to make sure you get the chicken bits, etc out of the liquid. Remove the fat off of the top. Pour the liquid into a small saucepan and heat under medium heat. Mix the cornstarch and water together. Add to the saucepan. Let it come to a boil. This will thicken it into a nice gravy.
Place the Chicken on a serving platter.
Plate it, and enjoy! The Maple Gravy is delicious on both the Chicken and on the Potatoes!