Sheet Pan Maple-Glazed Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender chicken thighs roasted with a sweet and savory maple glaze alongside caramelized root vegetables. This American Southern-inspired chicken recipe, ready in about 55 minutes, pairs 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 410 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

• 4 pieces bone-in chicken thighs
• 3 tbsp maple syrup
• 1 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 large red onion, cut into wedges
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp maple syrup, 1 tbsp Dijon mustard, and 3 minced garlic cloves until well combined and set aside.
2. Step 2: Place 4 bone-in chicken thighs on a large rimmed baking sheet. Brush each piece generously with half of the maple glaze mixture, then season with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: In a separate bowl, toss 3 peeled and 1-inch cut carrots, 2 peeled and 1-inch cut parsnips, and 1 large red onion cut into wedges with 3 tbsp olive oil and 1 tbsp fresh thyme leaves until evenly coated.
4. Step 4: Spread the vegetables around the chicken thighs on the baking sheet and drizzle the remaining maple glaze over the vegetables.
5. Step 5: Roast in the oven for 35-40 minutes, basting the chicken and vegetables with pan juices halfway through, until the chicken skin is golden and an instant-read thermometer reads 165°F.
6. Step 6: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.