Maple-Thyme Chicken Thighs with Roasted Carrots and Parsnips
Tender chicken thighs glazed with maple and thyme, roasted alongside caramelized carrots and parsnips for a comforting meal. This american-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, maple syrup, chopped fresh thyme 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.
Ingredients
- 1.5 lbs, bone-in, skin-on chicken thighs
- 2 tbsp maple syrup
- 1 tbsp, chopped fresh thyme
- 2 tbsp olive oil
- 1 lb, peeled and cut into 1-inch pieces carrots
- 1 lb, peeled and cut into 1-inch pieces parsnips
- 4 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: In a small bowl, mix 2 tbsp maple syrup, 1 tbsp chopped fresh thyme, and 2 tbsp olive oil. Brush half of the mixture over the chicken thighs.
- Step 3: Arrange 1 lb peeled and cut carrots and 1 lb peeled and cut parsnips in a single layer on a parchment-lined baking sheet. Sprinkle with 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Place the chicken thighs skin-side up on top of the vegetables. Brush the remaining maple-thyme mixture over the chicken.
- Step 5: Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F, and the vegetables are tender and caramelized when pierced with a fork.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Thyme Chicken Thighs with Roasted Carrots and Parsnips take to make?
Total time is about 55 minutes (15 min prep + 40 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-Thyme Chicken Thighs with Roasted Carrots and Parsnips?
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-Thyme Chicken Thighs with Roasted Carrots and Parsnips?
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-Thyme Chicken Thighs with Roasted Carrots and Parsnips 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-Thyme Chicken Thighs with Roasted Carrots and Parsnips?
American chicken 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.
What others are saying
- ★★★★★
So good, I'll be making this every week!
- ★★★★★
Amazingly flavorful and easy to make. The carrots and parsnips were perfectly roasted.
- ★★★★★
This recipe is a new family favorite! The maple and thyme combination is perfect.
