Orange-Maple Roast Chicken and Vegetables

Ingredients

• 4.5 lb chicken thighs 
• 1 teaspoon salt 
• 1 teaspoon pepper freshly ground
• 1 tablespoon vegetable oil 
• 0.3 cup maple syrup 
• 0.3 cup chicken broth 
• 2 teaspoons orange zest grated
• 2 tablespoons orange juice 
• 2 tablespoons bourbon 
• 1 tablespoon dijon mustard 
• 1.5 lb brussels sprouts fresh trimmed cut in half
• 4  carrots cut into 2-inch pieces
• 2 tablespoons butter cut into pieces
• 0.5 cup pecans toasted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• dutch oven

Directions

1. Heat oven to 350°F.
2. Sprinkle chicken with 1/2 teaspoon each of the salt and pepper. In 12-inch skillet or Dutch oven, heat oil over medium-high heat.
3. Add chicken; cook 2 minutes on each side or until browned.
4. Remove chicken to large shallow roasting pan.
5. In small bowl, mix syrup, broth, orange peel, orange juice, bourbon, mustard, and remaining 1/2 teaspoon each salt and pepper.
6. Place Brussels sprouts and carrots around chicken in pan; dot with butter.
7. Drizzle vegetables with 1/4 cup of the orange mixture.
8. Brush chicken with 1/4 cup orange mixture.
9. Roast 1 hour 15 minutes, brushing every 20 minutes with orange mixture and stirring vegetables once, or until meat thermometer reads at least 165°F. In 1-quart saucepan, heat remaining orange mixture to boiling. Boil 2 minutes.
10. Serve orange sauce with chicken and vegetables.
11. Sprinkle with pecans.