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Maple Baked Chicken

Maple Baked Chicken created by ImPat

Since I found this recipe a month ago in Essence Great Cooking, we've had this three times! Smells like honey-mustard when baking, and serves up slightly sweet and spicy, without a mustard-y taste. Enjoy the cookbook original, but I have added quite a bit and here is the version my family prefers. Works fine with just the poultry seasoning if you are short on spices.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Remove any visible fat from chicken, then rinse chicken under cold water and pat dry with paper towel.
  • Coat sides with poultry seasoning, pepper, marjoram, onion powder& italian seasonings (more or less to taste).
  • In large baking dish, arrange chicken pieces in single layer.
  • In medium bowl, blend syrup, mustard, lemon juice & brown sugar; pour mixture over chicken.
  • Dot each piece with butter, cover with foil, and bake at 350°F for 30 minutes.
  • Uncover dish, bake basting occasionally with pan juices, until brown& glazed- about 20 additional minutes.
  • Transfer to serving platter and garnish with parsley.
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RECIPE MADE WITH LOVE BY

@SmHerndon
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@SmHerndon
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"Since I found this recipe a month ago in Essence Great Cooking, we've had this three times! Smells like honey-mustard when baking, and serves up slightly sweet and spicy, without a mustard-y taste. Enjoy the cookbook original, but I have added quite a bit and here is the version my family prefers. Works fine with just the poultry seasoning if you are short on spices."
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  1. ImPat
    Maple Baked Chicken Created by ImPat
    Reply
  2. ImPat
    The reaction varied between 4 of us from 3 to 5 but it was an easy recipe to put together and cook and I served with some reheated fried rice from the freezer for a reasonably quick meal that required the minimum amount of effort. I used a large whole chicken (weighed just over 2K) which I quartered and cut the wings off the breasts and left the thigh and drumstick/leg intact and cook for 65 minutes at 175C fan forced for very moist chicken with crispy skin. Due to allergy issues I did omit the onion powder and for the poultry seasons I used a Garlic and Herb Seasoning and for the Italian a Tuscan seasoning as that is what I had on hand and the chicken was quite flavoursome but the skin not as crispy as I would have liked. Thank you SmHerndon, made for Name that Ingredient tag game.
    Reply
  3. SmHerndon
    Since I found this recipe a month ago in Essence Great Cooking, we've had this three times! Smells like honey-mustard when baking, and serves up slightly sweet and spicy, without a mustard-y taste. Enjoy the cookbook original, but I have added quite a bit and here is the version my family prefers. Works fine with just the poultry seasoning if you are short on spices.
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