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Maple Rosemary Chicken is a delicious 1-pan dinner that only takes 10 minutes of prep time. Perfect for Paleo, Keto, AIP, Gluten-free, Low FODMAP and GAPS, this meal is great for any weeknight, yet good enough to serve to guests.
AND IT ONLY TAKES 10 MINUTES TO MAKE!
Ingredients in Maple Rosemary Chicken
All of Maple Rosemary Chicken’s ingredients are Low FODMAP, except one that has a quick and easy sub.
Ingredients:
CHICKEN
We like bone-in, skin-on chicken, because we can then use the bones to make bone broth, and because we like skin!
Plus bone-in, skin-on chicken is great for oven-baking. It stays moist.
For this recipe, you can buy whichever cuts you like best. Use breasts, thighs and drumsticks, or any combination of the three.
The day I took photos of this recipe, I bought organic chicken from Trader Joe’s, and they don’t sell thighs. But actually thighs are my personal favorite. So we usually include them.
DRIED ROSEMARY
Powdered, dried rosemary is used this recipe.
Whole pieces of dried rosemary tend to be quite twiggy.
You can either buy powdered rosemary, or place yours in a high-powered blender or coffee/spice grinder (HERE‘s the one I have and love) for about 20 seconds to mostly powder it.
This improves the texture of dried rosemary and also makes its flavor more available.
You can buy organic rosemary HERE.
THE SAUCE
The Maple Rosemary sauce, that the chicken cooks in, actually makes an incredibly good salad dressing!
It makes sense, containing: olive oil, maple syrup (OR Keto/GAPS variation), apple cider vinegar, mustard (or AIP/Low FODMAP variation) and sea salt.
Maple Rosemary Chicken with wilted greens makes a complete dinner. That’s right: After baking your chicken, the sauce is used to dress greens, to create a complete 1-pan meal.
How to make Maple Rosemary Chicken
Maple Rosemary Chicken has just two components and steps:
- Fill a casserole dish with up to 6 pounds of bone-in, skin-on chicken pieces, breasts and legs, as you prefer.
- Combine sauce ingredients (whisk together or blend). Pour sauce over chicken, and bake!
That’s it! SUPER fast and easy.
To make a complete meal, serve Maple Rosemary Chicken with wilted lettuce greens. Here’s how …
- Dress greens with the warm cooking sauce! … which makes a full dinner (with side dish) come together really easily!
Warm sauce on lettuce greens is delicious! You can think of the gourmet, French approach to salad: adding warm bacon grease to fresh, crisp spinach leaves, creating a more nutritious, wilted salad.
For Keto and Low Carb: Use cucumbers, roasted hazelnuts and celery, with romaine or butter lettuce.
For non-Keto: Additionally, use apple slices in your salad for a lovely combination of flavors.
Eh voila! Enjoy.
Of course, you may also wish to serve this dinner with Herb Roasted Cauliflower to compliment and soak up the saucy juices.
Maple Rosemary Chicken (1-Pan, Paleo, Keto, AIP, Low FODMAP, 10 MINUTES)
Equipment
- baking or casserole dish (9x13" or similar)
- blender, hand blender (or whisk and bowl)
Ingredients
- 6 lbs chicken pieces : thighs, drumsticks and/or breasts, skin on, bone in
- ½ cup extra virgin olive oil or avocado oil
- ¼ cup maple syrup ; for Keto use low carb liquid maple syrup; use honey to make this GAPS-friendly
- 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; for Low FODMAP, sub 1-½ teaspoons asafoetida
- 2 teaspoons sea salt
- fresh rosemary, to garnish optional
Instructions
- 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).
Nutrition
Renee Kohley says
Love that quick cook time! So great for busy weekdays too! I haven’t done a sweeter take on chicken in a while – this is a good idea! Thank you!
Megan Stevens says
You’re welcome!
Emily @ Recipes to Nourish says
This sounds so delicious! I love maple + rosemary combined, such delicious flavors! Can’t wait to make this soon. Pinned + sharing.
Megan Stevens says
Great, Emily! Thanks!
Anna @GreenTalk says
This is so darn simple! I brought my rosemary inside so I am all set to make this recipe.
Megan Stevens says
Oh, I’m so glad! Ours is growing well now, in its second year. We have both pots and a pretty little hedge in the front of our house. I love the blossoms and wild look of the plant, but the English garden quality as well. And then being able to clip from it for dinner! 🙂
Ariana Mullins says
This sounds so simple and yummy!
Megan Stevens says
Yep, it is!
Kath says
I have never heard of powdered rosemary, but it’s my favorite herb so I will keep my eye out!! : )
Megan Stevens says
You can use a coffee/spice grinder, too! 🙂 That will allow for using fresher dried rosemary.
Kath says
Ooo yeah!!
Jessica @ The 104 Homestead says
I don’t ordinarily handle making the meat aspect of dinner (since I don’t eat it), but this looks like something I could easily handle. Wouldn’t my husband be surprised if *I* surprised him with a delicious chicken dinner.
Megan Stevens says
Haha, love that! 🙂 Yeah, you don’t have the handle the meat much here, other than putting it in the dish. Doesn’t get much easier, but no one would know.
linda spiker says
Fabulous! Love the flavor combination. Shared and pinned!
Megan Stevens says
Thanks, Linda!
thefoodhunter says
Planning to make this soon! sounds perfect
Judy says
This was fabulous for dinner tonight–definitely quick and easy. Great with steamed kale topped by the sauce and baked sweet potatoes (everything from our garden!)
Megan Stevens says
I love that! Thanks for sharing, Judy! 🙂
Full of Days says
This sounds delicious! Somewhat similar to a honey curry chicken my family devours! Rotisserie chicken was on the menu tonight, but I think I may break my whole bird down and try this instead…YUM! Thanks for the recipe!
Megan Stevens says
I’m so glad! Enjoy!!
Cookie says
Hi. Just gathering ingredients for the ROSEMARY-MAPLE BAKED CHICKEN and…started reading comments….I’m wondering how to manage a rosemary plant that actually survives more than a couple weeks inside. Any suggestions because like you said FRESH ROSEMARY is WONDERFUL!! Many Thanks!!!
Megan says
Hi Cookie, are you wondering about keeping it in the house year round, or transplanting is successfully outside?
Sarabeth Matilsky says
This is so amazing! You are definitely my favorite food blogger. 🙂 Your family’s dietary healing adventures closely parallel my family’s, and your recipes never fail to lift me out of a rut. We have made this twice and it is fantastic! And it’s nice to have a recipe that little ones can help with… Thank you so much!
Megan says
Hi Sarabeth, you are so sweet. 🙂 Thank you for your lovely encouragement. I’m so happy this recipe fits your needs and gave you new inspiration when you needed it! Yay and you’re welcome. Lots of love to you and yours!! 🙂
Joseph Elliott says
Can this be made in an InstantPot? If so, do you know for how long to pressure cook the recipe?
Megan says
Hi Joseph, fun idea. I haven’t tried it to know for sure. Two thoughts, one, if so, it would possibly need another 1/4 to 1/2 cup or so of liquid. You could use water, as it will become flavorful stock from the chicken cooking in it. Two, because the original recipe is skin-on, you may want to either broil the finished chicken, or buy chicken without the skin. I’d cook for 10 minutes, and then let the pressure release on its own for 10 minutes more before doing a QPR.
Joseph Elliott says
Thank you very much for the response and info!! I’ll give the recipe a try in my InstantPot. BTW, I made this recipe your way 2 nights ago and it turned out great!! Just curious how it’ll turn out in a pressure cooker. If I have good luck w/ it, I’ll pass on to you.
Megan says
So glad you enjoyed it, and thank you; sounds great!