Maple-Glazed Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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.

Tender roasted chicken pieces glazed with maple syrup and served alongside caramelized root vegetables for a wholesome meal. This American chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, salt, and black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 6 American cuisine 420 cal/serving

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Ingredients

6 (about 3 lbs) bone-in chicken thighs
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1/3 cup maple syrup
2 tbsp Dijon mustard
3 garlic cloves, minced
3 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 medium red onion, cut into wedges

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Instructions

Step 1: Preheat oven to 425°F. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper on all sides.
Step 2: In a small bowl, whisk together 1/3 cup maple syrup, 2 tbsp Dijon mustard, and 3 minced garlic cloves until smooth.
Step 3: Toss 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 1 wedged red onion in 2 tbsp olive oil with a pinch of salt and pepper. Spread vegetables evenly on a large rimmed baking sheet.
Step 4: Arrange the chicken thighs skin-side up on top of the vegetables. Brush the maple-Dijon glaze generously over the chicken and vegetables.
Step 5: Roast in the oven for 35-40 minutes, brushing with leftover glaze halfway through, until chicken skin is caramelized and internal temperature reaches 165°F, and vegetables are tender.
Step 6: Let rest for 5 minutes before serving, allowing juices to redistribute.