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
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 50 min
- Total Time
- 1 hr 10 min
The Story Behind This Recipe
I keep coming back to maple roasted chicken with carrots & brussels because it earns its place on a busy week — honest ingredients, a method you can hold in your head, and a result that tastes like somebody cooked on purpose.
It came together the way most things in this kitchen do: made once for the sake of dinner, tinkered with, then written down when it finally worked twice in a row.
The lesson it keeps teaching me is to read the method through before turning on the heat and to get everything measured first. That single habit makes home cooking calmer than any gadget.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
Ingredient Substitutions
- Fresh herbs
- About a third as much dried, rubbed between your palms first
- Butter
- Olive oil, for a dairy-free version
- Chicken stock
- Vegetable stock, or water with a squeeze of lemon
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Maple Roasted Chicken with Carrots & Brussels
Recipe Card
Maple Roasted Chicken with Carrots & Brussels
★ 4.8 · By Marguerite Hale
- Course
- Easy Dinners
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 50 min
- Total Time
- 1 hr 10 min
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.
Nutrition
Estimated per serving (4 servings per recipe).
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