I hate to admit this, but since I’m no longer able to eat food that contains gluten, dinner time has become routine and boring. Tedious, even. Yes, hubby seems satisfied with the status quo, but I want to liven things up. That means exploring new recipes. Here's my first.
This recipe isn’t low calorie, but I cut down on calories by using only half the butter-maple syrup-thyme mix--my chicken was on the small size, anyway. I froze the rest of butter mixture to use next time.
Maple-Butter Roasted Chicken
from Country Living magazine, February 2013
(See our comments below.)
My comments: The butter adds a rich flavor to the chicken, but next time around, I'm going to try half butter and half olive oil. The butter mixture could also be used on whole, skin-on, chicken breasts.
Hubby's comments: Chicken is very tender. He's not used to thyme, so it takes some getting used to. Over all a thumb's up.