Cooking: Baked Chicken and Maple Glazed Carrots

Baked chicken is easy.  Baked chicken legs is cheap and easy.  Now, that you have stopped snickering.  Let’s get on with the post.

Even though you didn’t ask, I’m going to tell you how I bake chicken legs. I take two tablespoons of smoked paprika.  Don’t settle for the paprika that your grandmother put on her potato salad.  Spend the extra money for the good stuff.  It actually has a flavor.  I put about a fourth of a tablespoon of the following in:  ginger, salt, cayenne, tarragon and oregano.  A tablespoon of sugar and a tablespoon of cinnamon complete the dry mixture.  Put a little olive oil on the drumstick and then coat heavily with the dry mixture.  Back until cook through.

The hard part in our household is not finding a protein that is tasty; it’s finding the vegetable that is the hard part.  On this particular night, we settle on glazed carrots.  On our last trip to the market, we purchased some maple syrup to replaced the processed pancake syrup we had in our fridge.  Using my trusty How to Cook Everything as a guide, I set out to make maple glazed carrots.  After cutting the carrots into coins, I added 1/3 of a cup of white wine, a tablespoon and half of maple syrup and two more tablespoons of water.  Bring to a boil and cook down until they reach the desired tenderness.

An easy midweek meal.

6 thoughts on “Cooking: Baked Chicken and Maple Glazed Carrots

  1. Or make lazy person’s roasted veggies: chop up whatever you like that has a bit of heft into small, bite-sized pieces–potatoes, sweet potatoes, cauliflower, carrots, turnips. Toss with your chicken seasoning blend and oil, slap into a baking pan, and lay those chicken legs on top. The legs will baste the veggies and absorb the chickeny goodness, and you will have one less pan to wash.


  2. This sounds great Kurt and gave me a great recipe to use up my smoked paprika that has been in my fridge. (They say that anything with peppers in it-paprika should be kept in the fridge to retard spoilage!)

    I was wondering, did you add 1/2 tablespoon each of all the spices you mentioned in the rub?

    I will re-post this great rub and carrot glaze on my site

    If you were ever interested, I could make you a Contributing Writer on Cooking Up a Storm All Over The World! at: I like your style and choice of recipes and also the way you write them.

    Your cooking friend,

    Polly Motzko
    (Paulette Le Pore Motzko-you can find me on Facebook by my full name.)


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