Thanksgiving感恩节American美式
Maple-Mustard Chicken & Roasted Fall Vegetables枫糖芥末烤鸡腿配蔬菜
Chicken thighs, sweet potatoes and Brussels sprouts roast on two pans, with a maple–Dijon glaze added near the end for a crisp, sweet-savory finish.带皮鸡腿配红薯和抱子甘蓝，分两只烤盘烤，最后刷上枫糖芥末酱继续烤至熟透。鸡皮酥香，蔬菜软甜。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands with soap for 20 seconds before prep. Keep a clean serving plate separate from raw-food plates.备菜前用肥皂洗手20秒；另备干净熟食盘，与生食盘分开。- Use 4 bone-in, skin-on chicken thighs, about 2 lb / 900 g total. Keep refrigerated while preparing vegetables; do not rinse raw chicken.用4只带骨带皮鸡腿，共约900克；切菜时鸡肉先冷藏，不冲洗生鸡肉。
Peel 2 large sweet potatoes (about 1½ lb / 680 g total); cut into 1-inch / 2.5-cm cubes.2个大红薯（共约680克）去皮，切2.5厘米方块。- Trim the hard stem ends from 1 lb / 450 g Brussels sprouts; cut each sprout in half through its stem.450克抱子甘蓝去掉硬根，每颗沿根部对半切。
- Finely chop 3 garlic cloves into pieces no larger than ⅛ inch / 3 mm.3瓣蒜切成不超过3毫米的细末。
Measure 3 tbsp maple syrup, 2 tbsp Dijon and 3 tbsp oil. Separate the oil into 2 tbsp and 1 tbsp.量好3大匙枫糖浆、2大匙第戎芥末和3大匙油；油分成2大匙与1大匙。- Measure 1 tsp fine salt as two ½-tsp portions, and ½ tsp black pepper as two ¼-tsp portions.1小匙细盐分成两份各½小匙，½小匙黑胡椒分成两份各¼小匙。
Line TWO 18×13-inch / 46×33-cm rimmed sheet pans with foil. Set out oven mitts, tongs, a clean plate and a digital food thermometer.两只46×33厘米带边烤盘铺锡纸；备隔热手套、夹子、干净盘子和食品温度计。- Season the dry thighs on both sides with ½ tsp salt and ¼ tsp pepper in total; refrigerate until needed, then wash hands 20 seconds.擦干的鸡腿两面合计抹½小匙盐、¼小匙黑胡椒；备用时先冷藏，然后洗手20秒。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
Ingredients食材
- Bone-in chicken thighs带骨鸡腿2 lb磅
- Sweet potato红薯2 large个大的
- Brussels sprouts抱子甘蓝1 lb磅
- Maple syrup枫糖浆3 tbsp大勺
- Dijon mustard第戎芥末2 tbsp大勺
- Olive oil橄榄油3 tbsp大勺
- Garlic大蒜3 cloves瓣
- Fine salt细盐1 tsp小勺
- Black pepper黑胡椒0.5 tsp小勺
Method做法
Place racks in the upper and lower thirds of the oven and preheat to 425°F (220°C).
把两层烤架分别放在烤箱上、下三分之一处，预热到425°F (220°C)。
The oven signals that it has reached its set temperature.烤箱发出预热完成提示。
Common mistake & quick fix容易错在哪，怎么补救
Do not use the broiler setting. If only one pan fits, cook batches; allow extra total time.不要用顶部炙烤模式；烤箱一次只能放一盘时，分批烤，所需总时间会更长。
Stir 3 tbsp maple syrup, 2 tbsp Dijon, 3 garlic cloves finely chopped to ⅛ inch (3 mm) or smaller, and 1 tbsp oil in a clean cup until the mustard is mixed through.
将3大匙枫糖浆、2大匙第戎芥末、3瓣切成不超过3毫米细末的蒜和1大匙油放入干净杯中搅匀。
The mustard is evenly dispersed in a thick glaze.芥末均匀分散，形成浓稠酱汁。
Common mistake & quick fix容易错在哪，怎么补救
Keep this cup away from raw chicken until the brushing step.刷酱前，装酱汁的杯子不要接触生鸡肉。
Peel and cut 2 sweet potatoes into 1-inch (2.5-cm) cubes. Trim and halve 1 lb (450 g) Brussels sprouts. Toss on the first pan with 2 tbsp oil, ½ tsp salt and ¼ tsp pepper; spread in one layer, sprouts cut-side down.
2个红薯去皮切2.5厘米块，450克抱子甘蓝去硬根、对半切，放入第一只烤盘。加2大匙油、½小匙盐和¼小匙黑胡椒拌匀；铺成一层，甘蓝切面朝下。
Nothing is stacked in a pile.没有堆叠在一起。
Common mistake & quick fix容易错在哪，怎么补救
If pieces overlap heavily, use a third pan or roast some vegetables in another batch.明显重叠就加第三盘，或将部分蔬菜另批烤。
Arrange 4 dry, bone-in thighs (about 2 lb / 900 g), already seasoned with ½ tsp salt and ¼ tsp pepper, skin-side up on the second pan, kept apart with the skin spread flat.
将已擦干、抹好½小匙盐和¼小匙黑胡椒的4只带骨鸡腿（共约900克），鸡皮朝上摆在第二只烤盘，互不接触，鸡皮展开。
The pieces have space between them.彼此留出空隙。
Common mistake & quick fix容易错在哪，怎么补救
Blot wet skin with paper towels first. Wash hands 20 seconds after handling raw chicken; use clean tools afterward.鸡皮有水分时先用厨房纸吸干。接触生鸡肉后洗手20秒，之后换干净的工具。
Roast the chicken on the upper rack and the vegetables below. The chicken may still be raw inside; do not taste it.
鸡腿盘放上层、蔬菜盘放下层烘烤。此时鸡肉可能未熟，不能尝。
Skin begins turning pale gold; the vegetables develop light brown edges.鸡皮开始变成浅金黄色，蔬菜边缘微微焦黄。
Common mistake & quick fix容易错在哪，怎么补救
At this point chicken may still be raw inside; do not taste it. If edges scorch, loosely shield only those areas with foil.此时鸡肉内部可能还没熟透，不能尝。若边缘焦黑，只在焦黑处松松盖上锡纸。
Use oven mitts to remove the pans; keep the oven at 425°F (220°C). Brush a thin coat of glaze over the chicken and vegetables without leaving puddles. Discard glaze left after the brush touches chicken.
戴隔热手套取出烤盘，烤箱保持425°F (220°C)。把调好的酱汁薄薄刷在鸡腿和蔬菜上，别留大片积汁；刷子碰过鸡肉后，剩酱丢弃。
A thin coat covers the food; no large puddles of syrup collect.食物表面只挂一层薄汁，烤盘里没有大滩糖浆。
Common mistake & quick fix容易错在哪，怎么补救
After the brush touches chicken, discard leftover glaze; do not use it as a table sauce.刷子接触鸡肉后，剩下的酱汁要丢弃，不能用来蘸着吃。
Return both pans to the oven. Start checking after 10 minutes.
两盘放回烤箱。10分钟后开始检查。
Every thigh reaches at least 165°F (74°C) at its thickest part, away from bone; vegetables yield easily to a fork.每只鸡腿最厚处避骨测温至少165°F (74°C)；叉子能轻松扎透蔬菜。
Common mistake & quick fix容易错在哪，怎么补救
Check after 10 minutes. If under 165°F (74°C), roast 5 more minutes and recheck each thigh. Move done vegetables to a clean plate while chicken finishes.先烤10分钟，再逐只测温；未达165°F (74°C)时，每次续烤5分钟后再测。蔬菜若先熟，可先盛到干净盘子里，等鸡肉烤好。
Move the cooked chicken to a clean plate and rest before serving with the vegetables. Avoid covering tightly so the skin stays crisp.
将熟鸡腿移到干净盘子上，稍等一会儿再与蔬菜一起上桌。不要盖紧，以免表皮回软。
Juices settle; the skin stays golden, not black.静置后再切，减少汁水流失；鸡皮金黄，没有焦黑。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Bone-in chicken thighs带骨鸡腿Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Sweet potato红薯Fiber + vitamin A; naturally sweet. Choose firm with no soft spots; roast skin-on.纤维和维A丰富，天然甜。选硬实无软斑的，带皮烤最好。
Brussels sprouts抱子甘蓝Peak in fall–winter. Small, tight heads are sweetest; halve and roast cut-side down.秋冬当季。小而紧的最甜；对半切，切面朝下烤。
Maple syrup枫糖浆Grade A dark/robust has the most flavor; real maple, not pancake syrup.深色浓郁级最香；要真枫糖浆，不是松饼糖浆。
- Dijon mustard第戎芥末
Sharp French mustard that also emulsifies dressings. Keeps in the fridge for months.辛辣的法式芥末，也能让沙拉汁乳化。冷藏可放数月。
- Olive oil橄榄油
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cookware厨具
Two 18×13-inch rimmed sheet pans两只46×33厘米带边烤盘
Oven mitts and brush隔热手套与刷子- Measuring spoons, knife and board量匙、刀与砧板
- Digital food thermometer食品温度计
Make it a balanced meal营养搭配建议
Chicken, sweet potato and Brussels sprouts already make a varied plate. Add a small arugula salad with lemon for something fresh.这道菜已有鸡腿、红薯和抱子甘蓝；想添点清爽口感，可配一小份柠檬汁拌芝麻菜。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。