Maple roast chicken, with roasted veg and potato -

4.50 from 2 votes

Maple roast chicken, with roasted veg and potato

Searching through the freezer this morning I found some chicken legs I must have picked up from the yellow sticker section of the supermarket. We had a

hectic afternoon after school so I needed a quick and simple dinner plan

Course Main Course, Dinner

Cuisine Mediterranean, 30 minutes plus

Keyword 30 Minutes Plus, chicken, one-pot, summer recipes, maple

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 566kcal

Cost Under £5.00

Ingredients

4 Chicken Legs, (£1.59)
760 g Potatoes, chopped in half (40p)
2 Red onions, roughly chopped (20p)
2 Courgette, halved lengthways and sliced into thick chunks
1 Whole garlic, split into cloves (20p)
2 tbsp Maple syrup (20p)
2 tbsp Olive oil (10p)
1 Red Pepper, roughly chopped (30p)
1 tbsp Dijon mustard (10p)

Instructions

I chucked the potato, onion, garlic (except for 2 cloves) and 1 tbsp of the oil into a large roasting tin and gave it a good mix-up before putting it into a pre-heated (180-degree) for 15 minutes
Meanwhile, I mixed the remaining 1 tbsp of oil with the maple syrup, mustard and 2 garlic cloves (crushed) in a bowl and then seasoned with salt and pepper.
I then placed the courgette and red pepper with the onion into the tray and mixed a little, before placing the chicken legs on top.
I then brushed all of the syrup mixture on top of the chicken before placing back in the oven and roasting for another 45 minutes.

Nutrition