Maple-Glazed Chicken Thighs with Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Savory chicken thighs bathed in a sweet-tart coconut aminos glaze, roasted with hearty carrots and parsnips for a satisfying one-pot meal. This American-inspired slow-cooker recipe (whole30), ready in about 75 minutes, pairs chicken thighs, coconut aminos, apple cider vinegar 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Ingredients

• 1.5 lbs, skin-on chicken thighs
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 2 tbsp olive oil
• 1 cup chicken broth

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then toss with 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tsp garlic powder, and 1 tsp dried rosemary until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering, then sear chicken thighs skin-side down for 5 minutes until golden brown, flipping once.
3. Step 3: Arrange chopped carrots and parsnips around the chicken in the pot, pour 1 cup chicken broth over everything, cover with a lid, and transfer to a preheated oven at 375°F; bake for 50 minutes until chicken reaches 165°F internally and vegetables are fork-tender.