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Maple-Mustard Glazed Chicken
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Maple-Mustard Glazed Chicken

Maple-Mustard Glazed Chicken

with BBQ-Spiced Wedges and Green Beans

You can't go wrong with classic Canadian flavours like maple and mustard! Potato wedges get tossed in BBQ Seasoning for added smokiness to complement the sweetness of the maple syrup.

Tags:
Discovery
Allergens:
Mustard
Soy
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 tbsp

Maple Syrup

1 tbsp

Whole Grain Mustard

(Contains Mustard)

2 unit

Garlic, cloves

2 unit

Russet Potato

1 tbsp

BBQ Seasoning

1 unit

Lemon

170 g

Green Beans

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1.5 tsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

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Nutrition Values

Calories670 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate69 g
Sugar19 g
Dietary Fiber7 g
Protein36 g
Cholesterol165 mg
Sodium1060 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups

Instructions

Roast potato wedges
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, BBQ Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Prep and mix glaze
2

Meanwhile, trim, then halve green beans. Peel, then mince or grate garlic. Zest, then cut half the lemon (whole lemon for 4 ppl) into wedges. Add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp (2 tbsp) water to a small bowl, then stir to combine.

Cook chicken
3

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 (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Remove from heat. Transfer to another parchment-lined baking sheet. Roast in the bottom of the oven until cooked through, 6-8 min.** Carefully wipe the pan clean.

Cook green beans
4

Meanwhile, heat the same pan over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter 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 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.

Glaze chicken
5

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add remaining garlic. Cook, stirring constantly, until fragrant, 30 sec. Add glaze to the pan, then bring to a simmer. Once simmering, cook, stirring constantly, until glaze thickens slightly, 1 min. Season with salt and pepper, to taste. Add chicken to the pan, then flip to coat. Remove the pan from heat.

Finish and serve
6

Divide chicken, potato wedges and green beans between plates. Spoon any remaining glaze from the pan over chicken.

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