Recipe of the Week: Maple Thyme Roasted Chicken

So, school's now pretty much in full-swing for everyone. Here in Houston, we're actually about a month into the school year already. As our family's primary cook I'm thinking about some faster recipes for school nights - and also the idea that Fall is starting to creep up to us (not fast enough for me!). I found a recipe that in my mind pulls both of these ideas together. It's a comfort food (roast chicken) recipe but with warm thyme and maple flavors. I don't know about you, but herb-y and maple-y speaks to me. So, this week's featured Recipe of the Week is Maple Thyme Roasted Chicken from Texas' own

This is a pretty simple and quick recipe. Perfect for those weekday nights that have you in a rush. It shouldn't take you more than about 45 minutes start to finish (and some of that is almost hand-off oven baking time). It uses chicken legs which BTW are juicier and cheaper than chicken breasts. Just sayin'.

So, here's how it goes. 

Preheat the oven to 350°F.

Thyme and chicken is just one of those combinations that just go great together. In this recipe, you start by pushing a sprig of fresh thyme between the skin and the meat each piece of chicken and then closing the skin down over it. Now break out your heavy-duty, oven-safe pan. (I'm thinking cast iron here, but others could work also.) Put the chicken in the pan and heat it over medium heat. Brown the chicken for 5-8 minutes and then flip it over and give it 4-6 minutes on the second side. Now the outside should be a golden brown.

Next you drain the oil from the pan - but reserve one tablespoon for the maple syrup mixture. In a small bowl, you whisk together the maple syrup, the oil, some onion powder and some salt and pepper. Brush each chicken with it. Place it in the oven. The chicken bakes for about 10-12 minutes. At the 7 minute mark you brush the chicken with that nice maple mixture again. When fully cooked (which should be at 165°F). Now all you do is brush it with any maple mixture that's left and serve 'er up. That's it! How super-easy was that?

I always like to tell you a thing or two about the great sites where I find these recipes. After all, they are the ones doing all the hard, creative work coming up with these recipes. And you know what? I've already told you a little about Elizabeth over at She's got over 20 years restaurant experience, she's worked in restaurant public relations, and has had her own catering company. She's a food stylist, farmers market supporter, food photographer,  recipe developer...I could go on and on. Read more about here here on her FAQ page.

Not surprisingly (from her blog's name) she works hard to bring local ingredients into what she cooks and the recipes she creates. Back in April I featured another one of her awesome recipes - Caramelized Onion Crepes with Honeyed Blue Cheese Sauce. You should go check that one out also! And, of course, I;d encourage you to go right to the source, Elizabeth's webpage at

I sure hope you loved this recipe! If you want to check out ALL of my featured Recipes of the Week, just click on the "Recipe" category to the right or just click here:

And be sure to visit the great blogs I mention. You'll be happy you did!