Enjoy this maple and thyme flavored chicken roast that’s ready in 40 minutes – a delightful dinner.
Maple-Thyme Roasted Chicken Breasts
- Prep Time 10 min
- Total 45 min
- Servings 4
- Ingredients 10
Ingredients
- 1/3 cup real maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1 clove garlic, finely chopped
- 4 bone-in skin-on chicken breast halves with large pieces of skin intact (about 3 lb)
- 4 tablespoons firm butter, each tablespoon cut into smaller pieces
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Instructions
-
Step1Adjust oven rack to middle position. Heat oven to 425°F. Line 13x9-inch pan with foil.
-
Step2In small bowl, mix syrup, vinegar, thyme, 1/2 teaspoon salt and the garlic.
-
Step3Starting on one side of each chicken, slowly work your fingers under the skin. You are trying to loosen the connection between the skin and meat, not remove the skin. Place chicken, skin sides up, in foil-lined pan. For each chicken piece, use a spoon to drizzle about 2 tablespoons of the syrup mixture under the skin and spread evenly over the meat. Dot each with 1 tablespoon of the butter pieces. Evenly replace any skin you may have displaced. Rub skin with oil, then sprinkle with 1/2 teaspoon salt and the pepper.
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Step4Roast chicken uncovered 30 to 35 minutes or until juice of chicken is no longer pink when thickest part is cut to bone (180°F). Remove from oven and allow to rest 5 minutes before serving to let juices reabsorb.
Nutrition
530
Calories
28g
Total Fat
50g
Protein
19g
Total Carbohydrate
16g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 260
- Total Fat
- 28g
- 44%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 1g
- Cholesterol
- 165mg
- 56%
- Sodium
- 780mg
- 33%
- Potassium
- 400mg
- 11%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 16g
- Protein
- 50g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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