Servings: four.
Serve with roasted potatoes and sautéed greens.
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I did this with a bone in, skin on turkey breast 800 grams (1.7 lbs) enough for 2 or maybe 3 at the most. Turned out perfectly, and was super easy to carve. Moist and delicious.
This recipe is a winner. I used cut up chicken, I didn't have a whole chicken on hand. My family asked me to put this in the regular rotation.
This was a very simple dish and the maple-thyme sauce has a wonderful flavor. I will definitely make this one again with a few minor changes! To make serving easier I will break down the chicken and arrange in a single layer skin side up in the baking dish prior to baking. I will add a little more thyme, per another reviewer suggestion. Finally, I learned the hard way that the height of the shelf in the oven is important. I had mine one shelf too low and the skin was a little soggy and didn't caramelize like in the photo. Despite this, the chicken had a great flavor and was very moist!
It was most enjoyable. 1st time I've taken out the backbone and pushed the chicken down. Cooked evenly. Drawback is that it's more awkward to carve. Good weeknight meal.
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