Pan Roasted Chicken With Maple Syrup And Tomatoes

• 1/3 cup maple syrup
• 1 tbsp Dijon mustard
• 1/2 tbsp olive oil
• 2 tbsp butter
• 2 None zucchinis, quartered
• 8 cloves garlic, unpeeled
• 2 stalks rosemary
• 8 None chicken thighs with bone and skin
• 1/2 lb cherry or grape tomatoes
• None None crusty bread, to serve
• None None green salad, to serve

1. Preheat oven to 425u0b0F. For the glaze, place the maple syrup and mustard in a small bowl and stir with a fork to combine.
2. Heat the olive oil and butter in large ovenproof frying pan or Dutch oven over high heat. Cook the zucchini, garlic and rosemary 4 mins, until beginning to color. Remove from pan and set aside.
3. Season the chicken thighs and cook skin-side down in pan 5 mins, until golden and crisp. Drain off excess fat. Turn chicken skin-side up and drizzle with glaze.
4. Nestle zucchini, garlic, rosemary and tomatoes between the chicken thighs in the pan. Season and roast 25-30 mins until chicken is cooked through. Cool 3-4 mins and serve with bread and salad.

maple syrup, mustard, olive oil, butter, zucchinis, garlic, stalks rosemary, chicken, grape tomatoes, crusty bread, green salad

Taken from recipes-plus.com/api/v2.0/recipes/29456 (may not work)