Elderberry-glazed chicken might be the most delicious thing we've done with our Elderberry Lemonade Mix, and it's crazy simple. Sweet, tangy, a little savory, and sticky in all the right ways. It's the kind of dinner that looks like you tried hard and secretly took no time at all. Our toddler's favorite food right now is "chicken bones" (don't ask me how he got that name for any bone in chicken, but there you have it), and my husband loves a meal with a good sauce, so this dish has been on the table weekly.
Lemonade doesn't have to stay in a glass. The mix reduces down into a glossy glaze that clings to roasted chicken, and fall is the perfect season for it.
What You'll Need
- 2 lb bone-in chicken thighs
- ⅓ cup Elderberry Lemonade Mix
- ¼ cup water
- 2 cloves garlic, minced
- 1 tbsp whole grain mustard
- 1 tbsp fresh thyme
- Butter , salt, and pepper
How to Make It
- Roast the chicken. Pat dry the thighs then season with salt and pepper. Roast at 425°F for 35 to 40 minutes.
- Make the glaze. While the chicken roasts, combine the lemonade mix, water, garlic, mustard, and thyme in a small pan. Simmer until it's syrupy.
- Finish with butter. Swirl in a pat of butter for gloss and richness.
- Glaze and finish. Brush the glaze over the chicken for the last 5 minutes of roasting. Serve with the extra glaze on the side.
Serving Ideas
Roasted fall vegetables, mashed potatoes, or a big green salad with our sweet heat vinaigrette round it out. The leftovers are great the next day.
Tips
- Don't skip the last 5 minutes of brushing. That's where you get the caramelized, sticky edges.
- Swap the protein. The glaze works on drumsticks, pork chops, or salmon. Adjust the roasting time.
- Make extra glaze. It's great drizzled over roasted carrots or sweet potatoes.
Our Elderberry Lemonade Mix is a pantry staple, so keep it handy for cozy hot elderberry lemonade, too.