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Ready in 30 minutes

Maple Butter-Glazed Chicken

with Roasted Root Veggies & Fresh Thyme

Cooking time

30 minutes




580 /serving

Kids can’t get enough of the taste of maple butter in the sticky-sweet glaze for these chicken thighs. Mixed with our amazing BBQ on Bourbon Street spice blend (inspired by another sweet, dark substance) and warmed in the pan fond, the result will have the whole family licking their fingers. It’s a match made in heaven with the chicken, and it’s a dream drizzled over thyme-roasted potatoes and carrots too.

We will send you:

  • 8 Chicken thighs
  • 900g Baby potatoes
  • 600g Carrots
  • 1 Onion (or shallot)
  • 1 Bunch of thyme
  • 30ml Balsamic vinegar
  • 30ml Maple butter
  • 20g BBQ on Bourbon Street spices (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 (S&P)
Parchment paper
Total Fat
17 g
Saturated Fat
6 g
1050 mg
Total Carb
67 g
17 g
40 g
8 g
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Mise en place
Preheat the oven to 450°F. Halve the potatoes lengthwise. Halve the carrots lengthwise (quarter if very large). Peel and halve the onion; cut into ¼ inch wedges. Pick the thyme leaves off the stems.
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Roast the vegetables
On a lined sheet pan, toss the potatoes, carrots and onion with a drizzle of oil, ⅔ of the thyme, ⅓ of the spices and S&P. Roast, flipping halfway, 26 to 28 min., until the vegetables are golden brown and tender.
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Start the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. Cook, 4 to 6 min. per side, until golden brown and partially cooked.
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Finish the chicken
To the pan of chicken, add the maple butter, vinegar, 3 tbsp water, 2 tbsp butter, the remaining spices and S&P. Cook, spooning the glaze over the chicken, 3 to 4 min., until the glaze has thickened and the chicken* is cooked through.
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Plate your dish
Divide the vegetables between your plates. Top with the chicken and spoon any remaining glaze over. Garnish with the remaining thyme. Bon appétit!

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