- Serves: 8
- Prep Time: 30 minutes
Marinating Time: 30 minutes up to 6 hours
Cooking Time: 40 minutes
2 tablespoons pure maple syrup, preferably grade B
2 tablespoons peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
4-41/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Cook Tips)
1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Cook Tips)
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.
To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.
To Make Ahead: Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- 72 mg
- 299 mg
- 14 g
- 2 g
- 3 g
- 29 g
- 230 mg
1 starch, 3 lean meat
© 2012 Eating Well Inc. All rights reserved. Reprinted with permission.