Clementine-Glazed Chicken Thighs
with Maple-Miso Roasted Root Vegetables
Cooking time
35 minutes
Servings
4
Calories
540 /serving
Darling Clementine, for a little orange you sure make a big difference. That sweet, almost floral, juice adds a sunny dimension to this chicken dinner, especially when you add maple syrup and butter to create a delicious glaze. Round out each plate with roasted Brussels sprouts, carrots and turnips tossed in a mixture of miso and a little more maple syrup—kids can’t get enough of it and, frankly, neither can we!
We will send you:
- 8 Chicken thighs
- 225g Brussels sprouts
- 680g Turnips
- 300g Carrots
- 1 Clementine
- 45ml Maple syrup
- 10g White miso paste
- 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Milk, Soy
You will need:
Large pan
Peeler
Sheet pan
Oil
3 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
27 g
Saturated Fat
9 g
Sodium
640 mg
Total Carbs
37 g
Sugars
22 g
Protein
38 g
Fibres
8 g
Preparation
Mise en place
Preheat the oven to 400°F. Halve the carrots lengthwise (or quarter if very large). Peel and cut the turnips into bite-size pieces. Juice the clementine.
Start the vegetables
In a small bowl, combine the miso, ⅔ of the maple syrup and 3 tbsp oil. On a lined sheet pan, toss the carrots and turnips with the miso mixture; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 16 to 18 minutes, until beginning to soften. Remove from the oven.
Finish the vegetables
Halve the Brussels sprouts (or quarter if very large). Add the Brussels sprouts to the sheet pan and toss with the carrots and turnips. Rearrange the vegetables in a single, even layer and return to the oven to roast, 12 to 14 minutes, until caramelized and tender.
Cook & glaze the chicken
While the vegetables roast, in a large pan, heat 1 tbsp butter on medium-high. Pat the chicken thighs dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, 4 to 6 minutes per side, until nicely browned. Add the clementine juice, remaining maple syrup and 2 tbsp butter; season with S&P to taste. Cook, spooning the sauce over the chicken, 1 to 2 minutes, until the chicken is nicely glazed and cooked through.
Plate your dish
Divide the roasted vegetables between your plates. Top with the glazed chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
