Efrat's Notebook

Maple Roast Chicken with Vegetables Draft

Chicken legs in a maple, cumin and rosemary marinade, roasted with sunchokes, chestnuts, red onions and quinces poached with cinnamon.

  • Prep40 min
  • Cook1 hr 15 min
  • Rest12 hr
  • Total13 hr 55 min
  • Makes6 servings
  • KashrutMeat

What you need

Amount:6

Marinade

Vegetables

How I make it

Marinade

  1. Mix the marinade ingredients in a bowl and add the chicken legs.

  2. Refrigerate for 12 hours.

Vegetables

  1. Put the sunchokes in a pot of cold water, bring to a boil and drain.

  2. Halve the quinces and remove the seeds.

  3. Put the quinces in a pot with the cinnamon, sugar and 1 cup of water and bring to a gentle boil.

  4. Lower the heat and cook until the quinces are tender.

Roasting

  1. Preheat the oven to 350°F (180°C).

  2. Arrange the sunchokes, the quinces (without their liquid) and the rest of the vegetables in a roasting pan.

  3. Add the chicken legs and pour the marinade over them.

  4. Add about 1/2 cup of water, cover with aluminum foil and roast for about 1 hour.

  5. Uncover, raise the oven to 400°F (200°C) and roast for 10-15 more minutes, until the chicken is browned.

Source: ChefEf (chefef.com)