Maple Herb Chicken

Three Saturdays ago, there was snow on the ground. Not just a little bit of snow either. A white blanket on my car, the sidewalks, the grass. It was a freezing, wet snow that crept into my bones while I ran around, accomplishing a million different errands. It was the type of day when I wanted to sit inside, curl up under a blanket near the fire place and watch some sort of cheesy reality marathon.

Alas, I had running to do. While running, I stopped and got myself a new winter coat. It was, after all, snowing and freezing and cold.

I have yet to wear it.

I don’t get it. I really don’t. Thanksgiving is next week and it is 60 degrees outside. Sure, the leaves have all fallen off the trees. And the sun starts setting a bit earlier. But where is fall? The crisp, cool weather right before the biting cold that is winter. It has yet to show its face.

I know what is going to happen.

One day very soon, the weather is going to suddenly turn bitter and nasty. There will be no intermission. Just cold. The kind of weather that makes everyone sick and miserable. It’s almost here, I can sense it. No fall. Just cold.

So in the meantime, I’m finding ways to incorporate fall into life. Smells and tastes and feelings. ¬†Planning a Thanksgiving menu. Watching football. Eating lots of things spiked with pumpkin and maple and brown sugar. ¬†Hence the need for this maple herb chicken. It shoots you right into fall.

Give it a whirl.

Maple Herb Chicken

adapted slightly from 3 Fat Chicks


3 boneless, skinless chicken breast

1/2 cup pure maple syrup

2 Tbsp. Dijon mustard

1/2 bag baby carrots

2 potatoes, peeled and chopped into cubes

1 sweet potato, peeled and chopped into cubes

1 Tsp. sage

Preheat the oven to 375 degrees. Grab a large baking dish and spray it with some non-stick spray. Place your chicken breasts in the dish. Put the carrots, potatoes and sweet potato in the dish as well.

In a small bowl, whisk together syrup, mustard and sage. Pour it over top of the chicken mixture, stirring to combine and coat.

Place the dish in the oven until the chicken is cooked through, approximately 35 minutes. Occasionally, baste the chicken with the syrup mixture. The chicken should be well glazed when finished.


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