Made with a flavourful maple syrup glaze.
|6||Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts|
|1||onion (cut into large chunks)|
|4||cloves garlic (unpeeled)|
|1 tbsp||olive oil|
|1 tsp||salt and pepper|
|1 tsp||thyme sprigs (fresh)|
|1/4 cup||dijon mustard|
|1 tsp||fresh parsley (chopped)|
|1/4 cup||pure maple syrup|
Preheat oven to 425 degrees.
Peel carrots and cut into large pieces, along with the celery. Place in a large baking dish. Add onion, thyme, and garlic cloves. Pour a few tablespoons of olive oil over. Season well with salt and pepper. Toss to make sure everything is coated.
Put the pan in a preheated 425 degree oven for about 25 minutes.
Season chicken with salt and pepper and a drizzle of olive oil. Arrange in pan, alongside vegetables. Put back in the oven for about 20 minutes, or until the chicken is cooked through.
Mix together mustard and maple syrup in a small bowl. Drizzle the sauce over the chicken and sprinkle with parsley.
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