Roasted Maple & Mustard Chicken

The perfect fall flavors were joined together for this delicious entree.  It is seldom that I get to sit down and watch TV, there is just too much going on in our house right now, but the other day the TV happened to be on one of my shows and not the kids and Rachael Ray was talking about Roasted Maple & Mustard Chicken.  It looked to good and seemed like a great dish as we are heading into the cooler weather.  It did not disappoint.  The chicken was cooked to perfection and the sauce was awesome.  It really hit the spot and it was pretty easy to put together.  Make this recipe soon and enjoy the leftovers too!

Recipe adapted from Rachael Ray.

Roasted Maple & Mustard Chicken


  • 4 tablespoons butter, melted
  • 3 large potatoes, skin-in and cut into wedges
  • 3 medium, crispy apples, quartered and cored and cut into wedges
  • 3 medium onions, peeled and cut into wedges
  • salt and pepper
  • 1 5-pound chicken, quartered
  • Extra Virgin Olive Oil, for drizzling
  • 1/3 cup dark amber ample syrup
  • 1/3 cup grainy mustard
  • 2 tablespoons apple cider
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup chicken stock
  • 2 cloves garlic, minced


  1. Preheat oven to 400 degrees.
  2. In a shallow roasting pan, place potatoes, apples and onions. Pour melted butter over them and season with salt and pepper.
  3. Roast for 10 minutes, then remove from oven.
  4. Drizzle olive oil on chicken with salt and pepper and place over potatoes, apples and onions.
  5. Combine syrup, mustard, vinegar, Worcestershire sauce, stock, and garlic in a small bowl.
  6. Pour the sauce evenly over the chicken and potatoes and roast for 1 hour more.
  7. Enjoy!
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  1. joy says

    I saw the show and made this. It was amazingly easy and absolutely wonderful. It is now a family favorite. Leftovers were just as good.

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