Maple-Mustard Glazed Chicken
with BBQ Spiced Wedges and Green Beans
Classic Canadian flavours like maple and mustard are always a winner and it's no different here! Potato wedges get tossed in BBQ seasoning for added smokiness to complement the sweetness from the maple syrup!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Thighs
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains Mustard)
2 unit
Garlic, cloves
460 g
Russet Potato
1 tbsp
BBQ Seasoning
1 unit
Lemon
170 g
Green Beans
1.5 tsp
Soy Sauce
(Contains Soy, Wheat)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Sprinkle BBQ Seasoning over top. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
While potatoes roast, trim, then halve green beans. Peel, then mince or grate garlic. Zest, then cut half the lemon into wedges (whole lemon for 4 ppl). Add mustard, maple syrup, soy sauce and 2 tbsp water (dbl for 4 ppl) to a small bowl, then stir to combine.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to a parchment-lined baking sheet. Bake in the bottom of the oven until cooked through, 6-8 min.** Carefully wipe the pan clean.
While chicken bakes, heat the same pan over medium-high. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and half the garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste. Remove the pan from heat, then add lemon zest. Squeeze a lemon wedge over top, then toss to combine. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.
Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add remaining garlic. Cook, stirring constantly, until fragrant, 30 sec. Add sauce to the pan, then bring to a simmer. Season with salt and pepper, to taste. Once simmering, cook, stirring constantly, until sauce thickens slightly, 30 sec-1 min. Add chicken to the pan, then flip to coat. Remove the pan from heat.
Divide chicken, potato wedges and green beans between plates. Spoon any remaining sauce from the pan over chicken.
