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Beranda / My BEST #Recipes >> SHEET PAN MAPLE-GLAZED CHICKEN

My BEST #Recipes >> SHEET PAN MAPLE-GLAZED CHICKEN


My BEST #Recipes >> SHEET PAN MAPLE-GLAZED CHICKEN

#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)

You’ll Need:


  1. 2-4 chicken breasts - boneless (skinless (1/2 to 3/4 of a kilogram) pounded to an even thickness)
  2. 1/4 cup salt for the brine
  3. 4 cups approx water for brine
  4. 1-2 cups red or yellow potatoes (halved or quartered)
  5. 1-2 cups broccoli and/or cauliflower
  6. 1-2 bell peppers (sliced)
  7. 1 cup cherry tomatoes
  8. 1 tablespoon butter (melted)
  9. 1-2 tablespoons olive oil
  10. herbs of choice - fresh and/or dried (we used dried Italian herb mix and fresh sage)
  11. salt and pepper

GLAZE:

  1. 1/2 cup chicken broth (or water)
  2. 2 tablespoons maple syrup
  3. 1 tablespoon brown sugar
  4. 1 tablespoon balsamic vinegar
  5. 1 teaspoon dijon mustard
  6. pinch of salt


How to Make:


  1. This sheet pan chicken recipe calls for boneless, skinless chicken breasts and bakes for a total time of 20-25 minutes at 450F. Cooking time will vary due to a thickness of chicken and in different ovens. It is recommended to check chicken with a thermometer to ensure if reaches 165F. Chicken thighs, drumsticks, or a combination may be substituted. If using bone-in chicken breasts, chicken drumsticks, or chicken increase cooking time to between 30-40 minutes.
  2. For the juiciest chicken, brine chicken in a simple saltwater brine solution while preparing vegetables. If you are in rush, or you purchased pre-brined chicken, you can skip this step.
  3. To prepare brine, dissolve the salt in lukewarm water (approximately 1 tablespoon to 1 cup ratio) in the large bowl and submerge the chicken. For chicken breasts, brine for 15 minutes up to 2 to 4 hours max.
  4. If bringing for 15-20 minutes while preparing vegetables, brine in the lukewarm water. If bringing for longer, chicken must be kept cold to keep bacteria from growing. Therefore, after the salt has dissolved in the lukewarm water, add ice cubes before submerging chicken, cover, and place in the refrigerator.
  5. Line a large sheet pan with parchment paper or aluminum foil.
  6. Wash and prepare vegetables.
  7. Place cherry tomatoes in a small bowl, drizzle with a small amount of olive oil, sprinkle with herbs and salt and toss. Set aside.
  8. Place cut potatoes (and carrots if including carrots in your meal) on a sheet pan, drizzle with olive oil, sprinkle with herbs and salt and toss.
  9. In a medium bowl, mix remaining vegetables, (broccoli, cauliflower, sliced peppers,) with olive oil, salt, and herbs. Toss. Set aside to add to sheet pan halfway through the cooking chicken.
  10. Remove chicken from brine, discard brine water, and rinse chicken thoroughly.
  11. Pat dry with paper towels.
  12. Place chicken on a sheet pan. Drizzle with melted butter and sprinkle with coarse salt. Rub in and turn over. Repeat on the second side.
  13. Cover sheet pan with a second sheet pan upside down or with aluminum foil and place in oven on middle rack. Bake for 12 minutes at 450F.
  14. Remove from oven, baste the chicken with juices, add the rest of the veggies, except the tomatoes. Brush on glaze and return to the oven to cook uncovered for about 5-8 minutes, or until potatoes are soft but not yet browned.
  15. Once again, remove from oven, glaze the chicken again, add cherry tomatoes, and return to over for the last 5 minutes of cooking.
  16. Check to see if the chicken is fully cooked with a thermometer. It should be 165*.
  17. If you want the chicken and veggies browned, turn the oven to broil and return to oven on top rack for about 3 minutes.
  18. Remove from the oven, cover and let rest for 5 minutes before cutting into the chicken. Drizzle remaining glaze before serving.
  19. For the final drizzle, ensure you are using the glaze that you set aside and did not use during the cooking process. The glaze used when the chicken was partially cooked must be thrown away as it will be contaminated from the partially cooked chicken.


Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

https://www.5minutesformom.com/140546/sheet-pan-maple-glazed-chicken/