Maple-Thyme Chicken Thighs with Roasted Carrots and Parsnips

Name: Maple-Thyme Chicken Thighs with Roasted Carrots and Parsnips
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
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

Tender chicken thighs glazed with maple and thyme, roasted alongside caramelized carrots and parsnips for a comforting meal.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

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.