Welcome to the Cast Iron Lane Maple Monday Series where I feature a delicious recipe that includes maple syrup. With Indiana’s Maple Syrup production increasing in recent years – I thought this would be a fun way to introduce more of its use to my friends and family.
You can browse a wide selection of maple syrups here. Keep in mind that all maple syrups are not equal. If you have tried a maple syrup in the past and you found it to be bitter, try again. It’s probably just that brand or particular harvest or process that you do not like.
Make sure that you use real maple syrup in the recipe, and not corn syrup – which is what most table syrups are. It can greatly affect the taste of the recipe if maple syrup is not used.
I hope you give it a try and let me know what you think in the comments below!
Kitchen Items for this Recipe
Enjoy and happy cooking!
How to Make Maple Baked Chicken
Maple Baked Chicken
- 2 ½ lbs. fryer chicken, cut or pieces of your choice
- 1/2 Cup maple syrup
- 1/4 Cup mustard
- 2 Tbsps. lemon juice
- 1/2 tsp. salt
- 1/4 Cup butter, melted
- Preheat oven to 350℉
- In medium mixing bowl, combine mustard, lemon juice, salt, and maple syrup
- Place cut chicken in baking or casserole dish
- Pour mixture over top of chicken
- Bake 30 minutes
- Increase oven temperature to 400℉. Bake an additional 1 1/2 hours
- Baste chicken periodically to keep it from drying
- Drain the marinade and drippings into a saucepan
- Heat until it bubbles and thickens
- Pour back over chicken
Did you make today’s Maple Baked Chicken?
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