Orange-Maple Roasted Chicken and Mashed Potato Waffles | Midwest Living

Orange-Maple Roasted Chicken and Mashed Potato Waffles

Orange-Maple Roasted Chicken and Mashed Potato Waffles

Login to rate this recipe.
  • Makes: 6 servings
  • Prep 45 mins
  • Marinate 8 hrs to 24 hrs
  • Bake 20 mins to 30 mins

Login to save this recipe

These tender waffles have mashed potatoes in the batter, along with thyme, garlic and onion. We've traded the usual pancake syrup for a silky maple-orange gravy made with drippings from the chicken.


  • 2 teaspoons orange zest
  • 1/2 cup orange juice
  • 1/3 cup pure maple syrup
  • 1 tablespoon snipped fresh thyme
  • 2 teaspoons Dijon-style mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 pounds bone-in meaty chicken pieces (thighs, breast halves, and/or drumsticks)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 14 1/2 - ounce can chicken broth
  • 1 recipe Mashed Potato Waffles


  1. In a small bowl combine the orange zest, orange juice, maple syrup, thyme, mustard, salt and pepper. Skin chicken, if desired. Place chicken in a resealable plastic bag set in a shallow dish. Pour orange juice mixture over chicken. Seal bag; turn to coat. Marinate in the refrigerator for 8 to 24 hours, turning occasionally.
  2. Remove chicken from marinade; discard marinade. In a very large oven-going skillet, brown chicken in hot oil over medium-low heat, about 10 minutes, turning to brown all sides. (Be attentive; the maple syrup in the marinade makes the chicken brown faster than usual. Reduce heat if necessary.) Turn chicken skin side up. Transfer skillet to oven and roast, uncovered, for 20 to 30 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Transfer chicken to a platter; cover with foil to keep warm. (Make Mashed Potato Waffles while the chicken roasts.)
  3. In the reserved skillet with the drippings, melt the butter over medium-low heat. Add the flour and stir to combine. Add the broth and cook and stir to scrape up the browned bits from the bottom of the pan. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve chicken with Mashed Potato Waffles and pan gravy.


  • * The maple syrup will cause the chicken to brown more quickly; reduce heat, if necessary.

Mashed Potato Waffles


  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon snipped fresh thyme
  • 1 1/2 cups refrigerated mashed potatoes
  • 2 eggs
  • 1/4 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground black pepper


  1. In a medium skillet cook and stir onion in hot oil over medium heat for 5 to 7 minutes or until tender. Stir in garlic and thyme. Cook 1 minute more. Remove from heat.
  2. In a medium bowl combine the potatoes, onion mixture, eggs, and buttermilk. In a large bowl combine the flour, baking powder and pepper. Make a well in the center of the flour mixture. Add potato mixture and stir gently to combine.
  3. Add batter to preheated, lightly greased waffle iron and bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter.

Nutrition Facts

(Orange-Maple Roasted Chicken and Mashed Potato Waffles)

Servings Per Recipe 6, chol. (mg) 165, Thiamin (mg) 0, sat. fat (g) 8, iron (mg) 3, vit. A (IU) 249, cal. (kcal) 463, vit. C (mg) 5, Fat, total (g) 23, Potassium (mg) 333, sugar (g) 5, calcium (mg) 207, pro. (g) 34, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, sodium (mg) 894, fiber (g) 2, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 3, Folate (µg) 53, Riboflavin (mg) 0, Niacin (mg) 9, carb. (g) 29

Add Your Comment