13.1.12

Orange Thyme Chicken with Crispy Parmesan Potatoes and Glazed Carrots


Orange and Thyme Chicken

4 chicken breasts
3 tablespoons olive oil + extra
salt
pepper
1 small red onion, diced
3 cups of orange juice
2 teaspoons dried thyme
scant 1/4 cup pure maple syrup
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt

1. Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside.
2. Heat 3 tablespoons of olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 20 minutes.
3. Meanwhile, add orange juice and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 cup stirring occasionally.
4. When orange juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2-3 minutes. Remove from heat.
5. Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 – 15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.

Glazed Baby Carrots
Serves 4-6
2 Tbsp unsalted butter
1 lb baby carrots, peeled
2 Tbsp sugar
2 C Chicken broth
¼ Tsp salt
⅛ Tsp Pepper

In a shallow saucepan, melt the butter over medium heat until it bubbles. Add the carrots and saute for about 2 minutes.
Add the sugar and saute for another minute.
Add the stock, bring to a boil over medium-high heat, reduce the heat to medium, and simmer for about 20 minutes. Or until the liquid is almost evaporated and the carrots are soft. Season with salt and pepper and serve hot.


Crispy Parmesan Potatoes
5 medium potatoes, cut in chunks
about 3 – 4 tablespoons olive oil
3/4 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1. Mix all ingredients together in a large bowl and/or a Ziploc bag.
2. Spread on a greased or lined baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes.
3. Turn occasionally so they don’t burn. The potatoes should be tender and lightly browned.