Sheet Pan Maple Rosemary Chicken Thighs with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs glazed with maple and rosemary roast alongside sweet potatoes and carrots for a complete, hands-off meal. This american-inspired chicken ready in about 50 minutes pairs bone-in with skin chicken thighs, olive oil, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a small bowl, whisk 2 tbsp olive oil, 2 tbsp maple syrup, 2 tbsp chopped rosemary, and 1 tsp garlic powder. Brush evenly over chicken thighs.
  3. Step 3: Arrange 2 cups chopped sweet potatoes and 1 cup sliced carrots around chicken on a parchment-lined baking sheet.
  4. Step 4: Roast for 30-35 minutes, or until chicken reaches 165°F internally and vegetables are tender with golden edges.
  5. Step 5: Let rest 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

How long does Sheet Pan Maple Rosemary Chicken Thighs with Root Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 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 Sheet Pan Maple Rosemary Chicken Thighs with Root Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Maple Rosemary Chicken Thighs with Root Vegetables?

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 Sheet Pan Maple Rosemary Chicken Thighs with Root Vegetables 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 Sheet Pan Maple Rosemary Chicken Thighs with Root Vegetables?

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

Related recipes