Pan-roasted chicken with maple syrup & tomatoes
READY IN 45 minutes SERVES 4 GLUTEN FREE
1/3 cup pure maple syrup 1 Tbsp Dijon mustard* 11/2 Tbsp olive oil 20g butter 2 courgettes, trimmed, halved lengthways
and each length halved widthways 8 cloves garlic, unpeeled 2 stalks rosemary 8 chicken thighs, bone in, skin on Sea salt 200g cherry or grape tomatoes Crusty bread, to serve (substitute with
gluten-free bread if required) Leafy green salad, to serve
1 Preheat oven to 220°C. Place maple syrup and mustard in a small bowl and mix with a fork. 2 Heat olive oil and butter in a large ovenproof frying pan over high heat. Cook courgettes, garlic cloves and rosemary for 4 minutes until beginning to colour. Remove from frying pan and set aside. 3 Season chicken thighs with sea salt and cracked black pepper and cook skin-side down in the frying pan for 5 minutes or until golden and crisp. Drain off excess fat. 4 Turn chicken skin-side up and drizzle with maple syrup and mustard mixture. 5 Nestle courgettes, garlic, rosemary and tomatoes between chicken thighs in frying pan. Season to taste with sea salt and cracked black pepper. Roast in oven for 25-30 minutes until chicken is cooked through. 6 Remove from oven and leave to stand for a few minutes. Serve with crusty bread and a leafy salad.