Thyme and Maple Roasted Chicken

roasted chicken I'm the kind of person who craves and plans meals around carbs--not protein.  When I decided I wanted to make cornbread in a cast iron skillet, I knew that I wanted to serve it with chicken and collard greens.  This roasted chicken recipe is simple and tasty.  In fact, I baked the cornbread, roasted the chicken, and sauted the collard greens all before leaving for work. The chicken is great on its own, or serve it with some quinoa for a healthier twist.

But, serving it with the skillet cornbread and collard greens makes it a worthy contender for any Sunday supper.

collard greens

soulfood dinner

Thyme and Maple Roasted Chicken
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 2-4 servings
Ingredients
  • 1 pound chicken thighs, skin on
  • 1 tablespoon olive oil
  • Creole Seasoning Blend (such as Tony's Chachere's)
  • OR salt, pepper, cayenne, paprika and garlic powder
  • 1 bunch thyme
  • 1 tablespoon maple syrup
  • 2 tablespoons butter
  • 1 tablespoon vinegar or lemon juice
Instructions
  1. Preheat oven to 450F. Rinse and dry the thyme. Line a baking sheet with parchment paper. Add the thyme and set aside.
  2. Rinse the chicken pieces and pat dry. Generously season with the creole seasoning blend on each side (alternatively, you may use a combination of salt, pepper, cayenne pepper, paprika and garlic powder).
  3. Heat the olive oil in a skillet on medium-high until hot. Once hot, add the chicken pieces, skin side down. Cook until the skin is browned and crisp, about 5-6 minutes. Remove the chicken pieces and nestle them skin side up into the thyme on the prepared baking sheet. Bake until the chicken is cooked through, 23-25 minutes (an instant read thermometer should register 165F at the thickest part).
  4. Prepare the maple sauce by melting the butter with the maple syrup and vinegar in a small saucepan. Season with salt and pepper. Cook for two minutes, stirring occasionally so that it does not burn.
  5. Remove the chicken from the oven and drizzle with the maple sauce.
  6. Optional: Serve with skillet cornbread and collard greens.