Maple, Orange and Spinach Chicken


In today’s post guest blogger Helen from Scrummy Lane combines roast chicken pieces, with garlic, maple syrup and orange juice to create a simple yet scrumptious evening meal. Served with chunky sweet potatoes and fresh toasted pitta bread, this is the perfect dish for a fuss-free mid-week meal.


  • Approximately 6 to 8 pieces of chicken from a whole medium-sized chicken chopped into pieces
  • 5-7 unpeeled garlic cloves
  • salt & pepper & a good drizzle of olive oil (about 3 tablespoons) for roasting
  • about 3 tablespoons maple syrup (or honey if you prefer)
  • juice of 1 orange
  • a few large handfuls of fresh spinach (roughly 5 ounces/150 grams)
  • chopped roasted sweet potatoes & toasted bread to serve (optional)


  • Pre-heat the oven to 350F/180C.
  • Place the chicken in a large baking/roasting dish with the garlic, grind over plenty of salt and pepper and drizzle over the olive oil.
  • Roast the chicken for 30 minutes, then add the maple syrup/honey and orange juice (just squeeze the juice through your fingers straight into the dish, catching the pips). Roast for about another 30 minutes or until the chicken juices in the biggest piece of meat run clear.
  • 5 minutes before the end of the cooking time, stuff the spinach in between the chicken pieces so that it wilts into the tasty gravy.
  • Serve with the sweet potatoes and toasted bread (if you like).


To serve 2 people for 2 days (or to serve 4 people for 1 day, obviously), I used about two thirds of the chicken pieces from a whole chopped-up chicken. Obviously you can roast the whole chicken in one go, though. Just slightly increase the amount of syrup & orange juice you add.


Tags: Protein Dinner
Category: Recipes

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