A slow Sunday, an autumn table
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JournalA slow Sunday, an autumn table

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A slow Sunday, an autumn table

Maple-glazed chicken, bright green beans and warm apple crisp. Three recipes, a little planning, one relaxed supper.

ChickenGolden & cozySweet potatoLittle sweet bitesBrussels sproutsCrisp edges
From our recipe: Maple-Mustard Chicken & Roasted Fall Vegetables

Why this table works

Sweet mustard and roasted vegetables bring warmth; lemony beans and almonds add crunch. Apple and cinnamon finish the meal without another rich sauce.

On the menu

A calmer order of work

  1. Bake the apple crisp first at its own temperature and let it cool. Do not force the dessert and chicken to share an oven setting.
  2. Reset the oven for the chicken. Prepare vegetables and glaze before raw poultry; wash hands and the board afterward.
  3. Make the beans while the chicken roasts. Check chicken reaches 165°F (74°C); serve the crisp at room temperature. Allow about 2½ hours including dessert.

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    Uses each recipe’s original yield, shown below. Portions differ; plan for leftovers. Ingredient totals do not change pan sizes or cooking times. Check each recipe for complete instructions and allergens.

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