Crispy Herb-Crusted Chicken with Maple-Glazed Veggies

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with rosemary and thyme until golden, paired with caramelized carrots and parsnips glazed in pure maple syrup for a perfect weeknight meal. This American-inspired sheet-pan recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 480 cal/serving

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Ingredients

1.5 lbs bone-in, skin-on chicken thighs
3 tbsp olive oil
2 tsp finely chopped fresh rosemary
1.5 tsp finely chopped fresh thyme
12 oz sliced into 1/2-inch coins carrots
12 oz sliced into 1/2-inch coins parsnips
2 tbsp pure maple syrup
1 tbsp lemon juice
1 tsp kosher salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Arrange carrots and parsnips in a single layer on a parchment-lined baking sheet. Drizzle with remaining 1 tbsp olive oil, 1/2 tsp rosemary, 1/2 tsp thyme, 1/4 tsp salt, and 1/4 tsp black pepper; toss to coat.
Step 3: Place chicken thighs skin-side up on top of vegetables. Roast for 35-40 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender with golden edges.
Step 4: Remove from oven, transfer chicken to a plate, and pour pan juices over vegetables. Drizzle with 2 tbsp maple syrup and 1 tbsp lemon juice; toss gently and return to oven for 5 minutes until syrup glazes vegetables and bubbles.