Serve with roasted potatoes and sautéed greens.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?