I did my big grocery shop yesterday. Really, really liking the easy shopping list. I was lucky, I already had most of the meat and fish in our freezer, so the only thing I had to buy fresh in that department were chicken thighs. Since they`re not going to keep forever, it makes sense to try this out tonight!
 | |
| This is Grade B (or Type 2) organic Maple Syrup |
 |
| Another super easy prep! |
 |
| Marinate! |
 |
| Bake |
 |
| Boil the marinade |
 |
| Bake the sweet potato wedges |
 |
| Baste the chicken |
 |
| Check-in with the daughter |
 |
| Drink some wine |
 |
| Cheers with the little man! |
 |
| Looks good! |
 |
| It's dinner time! (served with green salad!) |
Verdict: I don't like chicken thighs... might try again with boneless, skinless chicken thighs before writing them off. Couldn't taste the maple syrup, either. The sweet potatoes were amazing.
From emeals.com
(6 T maple syrup)
2 T fresh lemon juice
(2 T extra virgin olive oil)
(1 t salt)
(1 t black pepper)
1 ½ lbs bone-in chicken thighs
1 lb sweet potatoes, peeled
(1 T extra virgin olive oil)
(1 t minced garlic)
(½ t black pepper)
(½ t salt)
Preheat oven to 425°F. Combine syrup, juice, oil, salt and
pepper in a small bowl;
marinate chicken thighs in syrup
mixture for 1 hour.
Remove chicken from marinade and set
aside marinade. Transfer chicken to a roasting rack on a
baking dish. Bake for 20 minutes. Bring syrup mixture to a
simmer over medium heat; cook 1 minute. Brush marinade
over chicken. Bake for 20-25 more minutes or until done.
Remove from oven; let stand 10 minutes before serving.
Cut peeled potato into ½” wedges. Toss with oil, garlic, salt,
and pepper in a large bowl. Transfer to a foil-lined baking
sheet. Roast at 425° for 25 minutes, stirring once or twice
No comments:
Post a Comment