Pan Roasted Chicken With Maple Syrup And Tomatoes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425\u00b0F. For the glaze, place the maple syrup and mustard in a small bowl and stir with a fork to combine.
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.
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.
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.