Maple Chipotle Glazed Roast Chicken

Maple Chipotle Glazed Roast Chicken

A roast chicken dinner is about as homey as good cooking gets. At our house roasted potatoes are a must with a good roast chicken; not making roast potatoes would be a cardinal sin in my son's eyes especially. You can find our very popular version of English style roast potatoes here. We often roast off other root vegetables like carrots and Spouse's favorite parsnip to serve as well but the star of the show is always a perfectly roasted chicken.  

  

I like to brine my poultry before roasting but it's not essential if you are pressed for time. You can read more about my brining technique here. 

This one was particularly good with a sweet and smoky glaze to make for a perfect Sunday roast dinner.

Maple Chipotle Glaze

In a small pot sauté together:

2 cloves minced garlic

2 tbsp olive oil

Add

1/3 cup low sodium chicken stock

1/3 cup maple syrup

2 tbsp balsamic vinegar

1 tbsp dried thyme

1 tsp chipotle powder

Simmer slowly stirring often until the glaze reduces by at least half in volume.

Roast your chicken uncovered in a 350 degree oven. In the last half hour or so of cooking time, brush several layers of the glaze all over the chicken about every 10 minutes. Let the chicken rest for 10 minutes when it comes out of the oven before carving and serving.

Bacon Potato and Cheddar Frittata

Bacon Potato and Cheddar Frittata

Bacon Potato and Cheddar Frittata

We are planning an awesome Mothers Day Brunch at our house and the center of that delicious meal will be an easy-to-make frittata that's a simple way to feed the crowd without spending all morning in the kitchen, especially if you are using leftover or previously prepared ingredients such as leftover ham, sausage or crisp cooked bacon. Frittatas also make good use of leftover plain pasta or potatoes; we use leftover roasted potato nuggets in this frittata recipe. You can find our Perfect Roast Potato recipe here.

Serves 6

Heat a 12-inch oven safe skillet on the stove. Brush a little olive oil on the bottom and sides of the skillet.

Preheat oven to 350 degrees F.

When the skillet gets hot, remove it from the heat and sprinkle over the entire surface of the skillet, in even layers:

• 3 cups diced roasted potatoes
• ½ pound crisp cooked bacon, chopped
• ½ pound diced aged cheddar cheese
• ¼ cup chopped chives

Quickly whisk together:

• 10 large eggs
• ½  cup whipping cream
• ½ tsp salt
• ½ tsp pepper
• ½ tsp chili flakes (optional)

Bake at 350 degrees F for about 25 minutes or until the eggs have set at the center. Serve immediately.