Ingredients
The following ingredients have 9 Servings
- 6 lbs chicken pieces (: thighs, drumsticks and/or breasts, skin on, bone in)
- 1/2 cup extra virgin olive oil (or avocado oil)
- 1/4 cup maple syrup
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon rosemary (powdered, dried )
- 2 teaspoons dry mustard powder (; for AIP, sub 1 teaspoon each: garlic powder and onion powder)
- 2 teaspoons sea salt
- fresh rosemary, to garnish (optional)
Instruction
- Preheat oven to 375 degrees. Arrange chicken in 9" x 13" baking dish, or similar size.
- In a blender/small bowl, puree together all sauce ingredients: olive oil, maple syrup, apple cider vinegar, dried rosemary, mustard and sea salt. An immersion blender works great for this, but you can also whisk together the ingredients if you don't have one.
- Pour sauce evenly over chicken pieces, coating each. (A lot of sauce will spill over and into the base of the dish.) Use the back of a spoon or spatula to evenly spread the sauce to cover all the chicken.
- Bake for 45 minutes, or until juices run clear when poked deeply with a sharp knife. (If most of the chicken looks browned but you want ALL of the pieces darkened, you can put the 2 to 3 lighter pieces in a small pie tin and broil briefly till browned.)
- While the chicken cooks, optionally: Assemble salad ingredients in a large salad bowl: 1 to 2 heads chopped romaine or butter lettuce, chopped hazelnuts (omit for AIP), sliced cucumbers and apples (omit for keto) and celery.
- When the chicken's done, pour sauce over salad and toss well. Serve all, with optional cauliflower rice/mashed cauli (or white rice for gluten-free).
