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To make this dish, you need fresh, quality ingredients. Here’s what you’ll need: - 4 bone-in, skin-on chicken thighs - 2 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly cracked black pepper to taste - 3 medium carrots, peeled and cut into uniform sticks - 2 large parsnips, peeled and sliced into sticks - 1 red onion, cut into wedges - Fresh thyme sprigs for garnish (optional) These ingredients work together to create a sweet and savory flavor. The chicken thighs provide juiciness, while the vegetables add color and texture. Herbs can enhance the taste of your dish. Fresh thyme sprigs are my top choice. They add a lovely aroma and flavor. If you don’t have fresh herbs, dried thyme works too. Just use less since dried herbs are stronger. You can also try rosemary or sage. These herbs pair well with chicken and give a nice twist to the dish. Don’t hesitate to mix and match! Choosing the right chicken cut matters. Bone-in, skin-on thighs are best for this recipe. They stay moist and flavorful during cooking. If you prefer other cuts, drumsticks or whole chicken pieces can work too. Avoid using boneless chicken for this dish. Boneless cuts can dry out quickly. Remember, skin-on cuts give a nice, crispy finish. Look for chicken that has a pink hue and no strong odors. Fresh chicken makes a big difference in flavor. Start by preheating your oven to 400°F (200°C). This temperature helps the chicken cook evenly. Next, line a large baking sheet with parchment paper. This makes cleanup easy and keeps food from sticking. In a small bowl, combine these ingredients: - 2 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly cracked black pepper to taste Whisk these together until you have a smooth glaze. This sweet and tangy mix will give your chicken a great flavor. Place the chicken thighs skin side up on the baking sheet. Use a pastry brush to coat the chicken with the maple glaze. Make sure every piece is well covered. Set aside some glaze for later. In a large bowl, toss the carrot and parsnip sticks with a drizzle of olive oil, salt, and pepper. Spread these veggies around the chicken. Add the red onion wedges too, mixing them in. Now it’s time to roast! Put the baking sheet in the oven. Roast for about 30-35 minutes. You know it’s done when the chicken hits 165°F (75°C) and the veggies are tender. In the last 5 minutes, brush the reserved maple glaze over the chicken. This step boosts the flavor and gives the chicken a shiny look. Once cooked, take the sheet out and let it rest for a few minutes before serving. To get the best glaze on your chicken, use pure maple syrup. This syrup adds rich flavor and a nice shine. Mix it with Dijon mustard for a tangy kick. Brush the glaze generously on the chicken before baking. Reserve some for the last few minutes of cooking. This way, you will boost the flavor and keep it sticky. Carrots and parsnips are great for this dish. Cut them into uniform sticks for even cooking. Toss them with olive oil, salt, and pepper. This helps them caramelize nicely. Spread them around the chicken on the baking sheet. The juices from the chicken will flavor the veggies as they cook. If you want more sweetness, add a bit of maple glaze to the veggies too. To get crispy skin, start with bone-in, skin-on thighs. Preheat your oven to 400°F for the best results. Make sure the chicken skin is dry before applying the glaze. Extra moisture can lead to sogginess. During the last five minutes, brush on the reserved glaze. This will give the chicken a beautiful shine and crisp texture. {{image_4}} You can change up the veggies in this dish. Sweet potatoes add a nice flavor. Broccoli or Brussels sprouts also work well. Just cut them into similar sizes. This way, they cook evenly. You can also try butternut squash for a sweet twist. While chicken thighs are juicy and flavorful, you can use other cuts. Chicken drumsticks give a fun finger-food vibe. Boneless, skinless chicken breasts work too, but they may dry out. Adjust cooking time to ensure they stay moist. If you don't have maple syrup, use honey or agave nectar. Both add sweetness with a different taste. Brown sugar is another option, but it won't give the same glaze. Just mix it with water to create a syrup-like consistency. After your meal, let the chicken and roots cool down. Place them in an airtight container. This keeps moisture in and flavors fresh. Make sure to store the leftovers in the fridge. They will last for three to four days. If you have extra glaze, keep that too. Store it in a small jar or container. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken and roots on a baking sheet. Add a splash of water or broth to keep them moist. Cover the pan with foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through. If you want a crispy skin, uncover the foil for the last five minutes. You can freeze the chicken and roots if you want to save them longer. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as you can. The meal will stay good for up to three months. To reheat, thaw overnight in the fridge. Then, follow the reheating steps above for best results. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your cooking time to about 25-30 minutes. Check the internal temperature to ensure it reaches 165°F (75°C). Boneless thighs will still soak up the maple glaze well. To make this dish healthier, consider these tips: - Use less maple syrup or substitute with a lower-calorie sweetener. - Increase the amount of vegetables. Add bell peppers or zucchini for more nutrients. - Trim excess fat from chicken thighs before cooking. - Serve with a side salad for extra fiber and vitamins. Maple glazed chicken pairs well with: - Quinoa or brown rice for a hearty base. - Steamed green beans or broccoli for freshness. - A simple green salad with a light vinaigrette. - Mashed sweet potatoes add a lovely sweet touch. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C). The juices should run clear, not pink. If you see any pink inside, cook it a bit longer. Let it rest for a few minutes before serving. This helps keep it juicy. This blog covered how to make delicious sheet pan maple glazed chicken. You learned about key ingredients, like herbs and chicken cuts. I shared steps for prep, glazing, and roasting to achieve perfect results. You also received tips for crispy skin and caramelized veggies. Feel free to try different veggies and sweeteners. Proper storage keeps leftovers tasty. Use the FAQs for quick answers. Enjoy your flavorful meal, and impress family or friends with your cooking skills!

Sheet Pan Maple Glazed Chicken & Roots

Savor the delicious flavors of Maple Glazed Chicken & Root Vegetables all made conveniently on a single sheet pan! This easy recipe features succulent chicken thighs, sweet carrots, and hearty parsnips, all drizzled with a mouthwatering maple glaze. Perfect for a weeknight dinner, it's a simple, wholesome meal the whole family will love. Click through to discover how to create this delightful dish and impress your guests tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly cracked black pepper to taste

3 medium carrots, peeled and cut into uniform sticks

2 large parsnips, peeled and sliced into sticks

1 red onion, cut into wedges

Fresh thyme sprigs for garnish (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C). To facilitate easy cleanup after cooking, line a large baking sheet with parchment paper.

    In a small mixing bowl, combine the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, and a pinch of salt and black pepper. Whisk these ingredients together until well combined, forming a delicious glaze.

      Arrange the chicken thighs on the prepared baking sheet, skin side facing up. Use a pastry brush to generously coat the chicken with the maple glaze, ensuring each piece is well covered. Set aside a small portion of the glaze for later use.

        In a separate large bowl, toss the carrot and parsnip sticks with a drizzle of olive oil, along with salt and pepper to taste. Make sure the vegetables are well coated. Spread them evenly around the chicken thighs on the baking sheet. Add the red onion wedges to the pan as well, distributing them throughout.

          Place the baking sheet in the preheated oven and roast for approximately 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.

            In the final 5 minutes of roasting, brush the reserved maple glaze over the chicken thighs to amplify the flavor and create a shiny finish.

              Once fully cooked, remove the baking sheet from the oven. Allow the chicken and vegetables to rest for a few minutes before serving. If desired, garnish your dish with fresh thyme sprigs for a touch of color and aroma.

                Prep Time: 10 mins | Total Time: 45 mins | Servings: 4

                  - Presentation Tips: Serve the chicken and roasted vegetables on a large platter, drizzling a bit of the glaze over the top for an added visual appeal. Sprinkle additional thyme leaves around for a fresh look.