Maple Roasted Chicken with Carrots & Brussels
A one-pan autumn dinner where chicken thighs render over carrots and halved brussels sprouts, and a maple glaze brushed on at the end lacquers everything without burning.
- Course
- Easy Dinners
- Time
- 50 min
- Servings
- 4
Cooking Notes
- Cut the carrots and Brussels sprouts so they finish at roughly the same time, and keep them spread around the chicken instead of piled beneath it where they will steam.
- Start with a hot oven so the vegetables caramelize and the chicken browns. If the pan is crowded, divide the ingredients between two pans rather than accepting pale, watery vegetables.
- Add or refresh the maple glaze toward the end of roasting because its sugars darken quickly. A final savory or acidic note keeps the finished dish from tasting overly sweet.
Recipe Card
Maple Roasted Chicken with Carrots & Brussels
By Gabriella
- Category
- Easy Dinners
- Total Time
- 50 min
- Difficulty
- Easy
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 lb carrots, cut into thick batons
- 1 lb brussels sprouts, halved
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 1 tbsp whole grain mustard
- 2 tsp fresh thyme leaves
- Kosher salt and black pepper
Instructions
- 1
Heat the oven to 425F and toss the carrots and brussels sprouts with the olive oil, thyme, salt, and pepper on a large pan.
- 2
Pat the chicken thighs completely dry, season the skin heavily, and set them skin side up on top of the vegetables.
- 3
Roast for thirty minutes without touching anything, letting the fat render down over the vegetables underneath.
- 4
Stir the maple syrup and mustard together, brush it over the chicken skin, and return the pan for eight to ten minutes.
- 5
Rest the chicken for five minutes, then toss the vegetables in the pan juices before serving straight from the pan.
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