Maple-Glazed Chicken Thighs with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy, sweet-savory chicken thighs paired with caramelized root vegetables for a comforting one-pan dinner. This american-inspired one pot ready in about 40 minutes pairs skin-on, bone-in chicken thighs, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 3.5 (13 ratings) Prep: 10 min Cook: 30 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk together 2 tbsp maple syrup and 1 tbsp Dijon mustard to create a glaze.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5 minutes until golden brown and skin is crisp — do not move while searing.
  4. Step 4: Flip chicken and add 3 medium chopped carrots, 2 medium chopped parsnips, 1 medium cut red onion, and 4 smashed garlic cloves to the skillet. Scatter 1 tsp dried thyme around the vegetables.
  5. Step 5: Brush 2 tbsp maple-Dijon glaze over chicken thighs. Transfer skillet to preheated oven and roast for 25 minutes until chicken reaches 165°F (74°C) internally and vegetables are tender.
  6. Step 6: Let rest for 5 minutes before serving with pan juices.

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Frequently asked questions

How long does Maple-Glazed Chicken Thighs with Roasted Root Vegetables take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Maple-Glazed Chicken Thighs with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep maple syrup from drying out.

Can I substitute ingredients in Maple-Glazed Chicken Thighs with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Maple-Glazed Chicken Thighs with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Maple-Glazed Chicken Thighs with Roasted Root Vegetables?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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