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Maple Butter-BBQ Glazed Chicken

with Roasted Root Vegetables & Fresh Thyme

Cooking time

30 minutes




510 /serving

Satisfy your yearning for saucy seared chicken tonight, but ramp up the flavour by adding maple butter and our amazing BBQ spice blend to your sauce. Warmed in the pan with the chicken fond, that mix of sweet and spiced (but not spicy) will make for a sticky glaze that the whole family will be licking off their fingers. It’s a match made in heaven with the chicken, but it’s a dream drizzled over the thyme-roasted veggies, too.

We will send you:

  • 8 Chicken thighs (or 4 chicken breasts; or 8 bone-in chicken thighs; or 4 bone-in chicken legs; or 8 chicken drumsticks)
  • 680g Baby potatoes
  • 300g Carrots
  • 1 Onion (or shallot)
  • 1 Bunch of thyme
  • 30ml Balsamic vinegar
  • 30ml Maple butter
  • 10g Zingy Garlic & Chive spice blend (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
  • 20g BBQ on Bourbon Street spice blend (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
17 g
Saturated Fat
6 g
1570 mg
Total Carbs
51 g
14 g
39 g
5 g
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Mise en place
Preheat the oven to 450°F. Halve the potatoes lengthwise. Halve the carrots lengthwise. Halve and peel the onion; cut into ¼ inch wedges. Pick the thyme leaves off the stems; discard the stems.
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Roast the vegetables
On a lined sheet pan, toss the potatoes, carrots, onion and ⅔ of the thyme with a drizzle of oil; season with the Zingy Garlic & Chive spice blend and S&P. Arrange in a single, even layer and roast, flipping halfway through, 26 to 28 minutes, until the vegetables are golden brown and tender when pierced with a fork.
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Start the chicken
While the vegetables roast, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the BBQ on Bourbon Street spice blend and S&P. Add the chicken thighs to the pan and cook, 4 to 6 minutes per side, until golden brown and partially cooked (if you received a different cut of chicken, find your alternate cooking method at
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Finish the chicken
To the pan of partially cooked chicken, add the maple butter, balsamic vinegar, 3 tbsp water and 2 tbsp butter; season with the remaining BBQ on Bourbon street spice blend. Cook, spooning the sauce over the chicken*, 3 to 4 minutes, until the glaze has thickened, and the chicken is coated and cooked through. Season with S&P to taste.
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Plate your dish
Divide the roasted vegetables between your plates. Top with the chicken. Spoon any remaining glaze over the chicken. Garnish with the remaining thyme. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.