This easy weeknight Garlic, Balsamic & Maple Pan Roasted (or Grilled) Chicken Dinner made all in one pan will have you looking like one hot, cookin’ mama!! Outstanding flavor, drop-dead-gorgeous color, and do I need to mention again…easy to make, too? You’re gonna wanna make this. Like..now!
Just marinate the chicken in the killer marinade overnight for best flavor. Then fill the bottom of your oven-proof pan (or cast iron skillet) with potatoes, onions, chicken broth, seasoning, and dot with butter!
Then place those sexy chicken pieces right on top. *I like to make sure that the end of the leg pieces are underneath other pieces to keep them moist and not get overcooked and dried out.
I used 3 leg quarters for this, but cut and separated the pieces. So much easier to cook and eat that way!
Pop that pan into the oven and let the oven do the work for you, (or you can grill the chicken pieces if preferred). But I get such a nice color right in the oven with almost zero fuss! Seriously, just look how gorgeous!!
Do take the extra time to chop up a little fresh parsley to garnish! It’s true that we really do eat with our eyes first, and it makes dishes come alive and show that you care and are proud of what you made, ya know? I grow my own, so it’s basically free! I’ve had the same plant for two years outside! We had a mild winter and it’s still thriving!
Just let the dish rest a bit so that the juices of these melt-in-your-mouth tender chicken pieces have a little time to settle down and don’t run out at first bite!
This gives you a little free time to set the table and pour a deserved glass of wine!
I use tongs for the chicken pieces, but a slotted spoon for the potatoes, leaving behind the juice and broth in the pan. Drizzle the potatoes with a little of the pan juice, then let the leftover pan liquor cool down a little after supper.
After it cools a little, pour what both is left in the pan into a mason jar. Pop into the fridge and let the fat rise to the top and solidify. Remove most of it, (leaving a little in there is a good thing!), and place a lid on it and freeze it for a later use! *Just make sure that you leave some space at the top, because it will expand a little when freezing. You don’t want it too full or the jar will break.
This was the most wonderful, EASY, tender as can be and OH so juicy, one-pan meal I have made in awhile! It has spectacular flavor, and the cleanup is a breeze! Who doesn’t love dinner made all in one pan, right?
So, add this incredibly delicious Garlic, Balsamic & Maple Pan Roasted (or Grilled) Chicken Dinner to your meal plan for this week! It’s flavorful, yet not so over-the-top that kids wouldn’t be able to enjoy it, economical, and so stinkin’ pretty that it’s company-friendly, too! Have a fantastic week!! And happy cooking!
- ¼ cup soy sauce
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- 4 large cloves garlic, finely minced
- 1/16 tsp. cayenne
- 1 whole chicken, butterflied or cut into serving-sized pieces, (*I used 3 legs and 3 thighs)
- 4 Tbl. butter, divided
- 3 - 4 large russet potatoes, scrubbed, unpeeled, cut into large bite-sized pieces
- 1 onion, chopped, as much as you like
- 1 cup double-strength chicken bouillon, (1 cup hot water plus 2 tsp. Better Than Bouillon chicken base)
- fresh cracked black pepper to taste
- In a medium bowl, whisk together the soy sauce, maple syrup, vinegar, garlic (and cayenne if desired) until well mixed. Place chicken pieces into a large baggie, pour in sauce, seal well removing air and marinate overnight, or at least a four hours, turning several times to marinate both sides well.
- In cast iron skillet, or oven-proof dutch oven, melt 1 Tbl. of the butter. then remove from heat Add cut up potatoes placing a cut-side down onto the pan to help caramelize a bit, and add onions. Pour bouillon over top. Dot with rest of butter. Pepper top with fresh cracked black pepper to taste. Top with marinated chicken pieces and crack more pepper over chicken to taste. *Reserve marinade!
- Place into preheated oven, and bake, uncovered, for 1 hour and 30 minutes until super tender.
- Towards end of baking time, pour reserved marinade into a small saucepan, heat to a simmer, and simmer until reduced and thickened to a syrup in a consistency that is like maple syrup, or as you like.
- When chicken is done, plate pieces with potatoes and onions. Drizzle chicken pieces with reduced sauce. Sprinkle with finely chopped fresh parsley to garnish if you'd like. Serve hot.
- Alternate Grilling Directions for Chicken Only:
- Grill chicken pieces or butterflied chicken, skin side up, over direct heat, rotating occasionally and moving to cooler side of grill as needed to control flare-ups, until browned, 5–8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8–10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of thighs registers 165°, 50–60 minutes. Transfer to large cutting board and let rest 5 minutes. Cut into pieces if butterflied. Glaze pieces with reduced sauce and garnish with parsley.