Wisconsin Maple Chicken Dinner

Maple Roasted Chicken Legs with Fingerling Potatoes & Sweet Onions

Serves 4

Ingredients

• 2–3 lbs chicken legs (6–8 legs)
• 1 lb fingerling potatoes, halved lengthwise
• 1 yellow onion, cut into wedges
• ¼ cup Tapped Maple Syrup
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• Optional: 1 tsp dried thyme or rosemary

Instructions

1. Preheat Oven

Preheat oven to 425°F.

2. Prepare the Vegetables

Place potatoes and onion wedges on a large sheet pan.

Toss with:

• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Spread into an even layer.

3. Make the Maple Glaze

In a small bowl, whisk together:

• ¼ cup Tapped Maple Syrup
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• Optional thyme or rosemary

4. Prepare the Chicken

Pat chicken legs dry and place on the sheet pan with the vegetables.

Brush generously with half of the maple glaze.

5. Roast

Bake for 25 minutes.

Remove from oven and brush with the remaining glaze.

Return to oven and roast for an additional 15–20 minutes, until:

• Chicken reaches an internal temperature of 165°F
• Potatoes are fork tender
• Onions are caramelized and golden

6. Serve

Serve chicken legs alongside the roasted fingerling potatoes and sweet onions. Spoon any pan juices over the top before serving.