Shows
Popular Shows
In the Kitchen
Maple Chicken'n'ribs
This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags with ribs and chicken, oils and unguents and then after a day or so's untroublesome marinating in the refrigerator, you tip out the contents to a roasting tray and slide it in the oven. Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.
- Level: Easy
- Total: 2 days 1 hr 30 min
- Prep: 15 min
- Inactive: 2 days
- Cook: 1 hr 15 min
- Yield: 6 to 8 servings
Share This Recipe
- Level: Easy
- Total: 2 days 1 hr 30 min
- Prep: 15 min
- Inactive: 2 days
- Cook: 1 hr 15 min
- Yield: 6 to 8 servings
Ingredients
Directions
- Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
- Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
- Leave to marinade in the refrigerator overnight or up to 2 days.
- Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
- Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.
Looking for Something Else?
Classes You May Also Like
Ina Garten
Skillet Roasted Lemon Chicken
10m
Easy
CLASS
Michael Ruhlman
Classic Roast Chicken
12m
Easy
CLASS
Amanda Haas
Easy Turkey Pot Pie
9m
Easy
CLASS
James Briscione
Pan-Roasted Pork Tenderloin with Apples and Bourbon
24m
Easy
CLASS
Take a Class on
Food Network Kitchen
Melissa Clark
Roasted Maple Pork Loin with Vegetables
24m
Intermediate
CLASS
Chad Sarno
Dairy-Free Sour Cream
2m
Easy
CLASS
Erik Ramirez
Peruvian Roast Chicken (Pollo a la Brasa)
18m
Intermediate
CLASS
