Ease into fall with this easy and comforting chicken and rice dish. Overall it’s a savory dish, but the touch of maple lends balance and cohesion to the overall flavor. This healthy baked maple chicken recipe was shared with us by Whole Foods.
Special Diet Notes: Baked Maple Chicken with Pear Pilaf
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
- 1 whole chicken (about 3½ pounds), cut into 8 pieces
- 4 teaspoons extra-virgin olive oil, divided
- ¼ teaspoon ground black pepper
- ½ teaspoon sea salt, divided
- 1 tablespoon maple syrup
- 1 small onion, chopped
- 1 rib celery, thinly sliced
- 2 cloves garlic, finely chopped
- 1½ cups brown and wild rice mix
- 3 cups low-sodium chicken broth
- 2 organic Bartlett pears, peeled, cored and chopped
- 1 teaspoon chopped fresh thyme leaves
- Preheat your oven to 400°F.
- Place the chicken pieces in a roasting pan or on a rimmed baking sheet.
- Coat the chicken with 2 teaspoons olive oil, sprinkle with pepper and ¼ teaspoon salt; bake 45 minutes or until cooked through.
- Remove from oven and brush the chicken with maple syrup.
- Meanwhile, in a medium saucepan, heat the remaining olive oil over medium-high heat.
- Add onion, celery and garlic and cook until golden, 5 to 7 minutes.
- Stir in rice and broth; bring to a boil. Reduce heat to low, cover and simmer 35 minutes.
- Stir in pears, thyme and remaining salt and continue to cook 10 minutes or until rice is tender and liquid is absorbed.
- Serve rice with chicken.