Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Pan-seared until crispy and charred in a cast iron skillet, and then transferred to the oven to finish, these roasted chicken thighs and vegetables are tender, juicy, and full of flavor! You’ll love the sweet maple glaze, the savory rosemary, and the fresh Brussels sprouts and sweet potatoes for a cozy, one-pan dinner recipe.
Table of Contents
If you’re looking for even more delicious chicken recipes, be sure to try these braised chicken thighs with gravy, this simple-yet-flavorful dump-and-bake chicken tzatziki with rice, and a tray of bbq sheet pan chicken and veggies, too!
We can never have too many chicken recipes, right?! Crispy roasted chicken thighs are such an underrated, affordable way to feed a family. Flavored with fresh herbs and a sweet maple glaze, and baked alongside charred sweet potatoes and Brussels sprouts, this simple, wholesome meal will soon become a staple in your regular routine. Add a side salad, cornbread, biscuits, or a loaf of crusty bread and the table is complete!
The Best Temperature for Oven Roasted Chicken Thighs
These chicken thighs are best when roasted in a 400°F oven, rather than baking them at a lower temperature, such as 350°F or 375°F. The higher roasting temperature yields a crispier skin, while still keeping the inside of the thighs moist and juicy. A longer, slower cooking time can dry out the inside of the meat.
How long should I put my chicken thighs in the oven?
Since the chicken thighs and the vegetables are seared first in the hot skillet, they won’t need to go into the oven for too long. The total roasting time will vary depending on the size and thickness of your chicken thighs, as well as your individual oven. In general, the bone-in thighs will require about 15-20 minutes in the oven (mine are typically done in 18 minutes).
An instant-read thermometer is always the best way to know when your chicken is done. The thighs are ready to come out of the oven when they reach an internal temperature of 160-165°F. Remember, the temperature of the meat will continue to rise slightly as it rests.
Ingredients
This is a quick overview of the ingredients that you’ll need for a skillet of roasted chicken thighs and vegetables. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to sear the chicken and sauté the vegetables.
- Chicken thighs: I like bone-in, skin-on thighs because the skin and bones add flavor and keep the meat nice and moist in the oven. You can obviously pull the skin off after roasting if you prefer, but I highly recommend enjoying the crispy, golden brown exterior! See the note below if you’d like to substitute with boneless, skinless thighs.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
- Rosemary: the fresh herbs infuse the meat and pan drippings with delicious, earthy flavor.
- Sweet potatoes, Brussels sprouts, and shallots: fresh veggies complete the meal and cook right in the skillet with the chicken. Feel free to leave these out if you prefer the chicken on its own. Onions will work as a substitute for the shallots.
- Garlic: for savory flavor. Use a little bit of garlic powder instead of the grated garlic, if necessary.
- Maple syrup: the sweetener that also adds rich flavor to the sauce.
- Butter: for richness in the pan sauce.
- Dijon mustard: for zesty flavor.
- Apple cider vinegar: an acidic note that brightens up the maple sauce.
- Worcestershire sauce: for savory, salty, umami flavor.
How to Roast Chicken Thighs
Easy chicken thigh recipes are a home cook’s dream, because they’re an affordable, flavorful protein that cooks relatively quickly, and stays tender and juicy — even if you overdo them a bit. In other words, it’s tough to mess these up! As always, specific step-by-step cooking instructions are included in the printable recipe box at the bottom of the post. Here’s the quick version, though:
- Sear the chicken thighs in a big cast iron skillet.
- Reserve the drippings and juices, wipe out the skillet, and saute the vegetables.
- Whisk together the maple sauce.
- Place the chicken thighs on top of the vegetables in the skillet.
- Pour the sauce over top, then bake!
Serving Suggestions
Pair the roast chicken thighs and vegetables with any of these easy side dish recipes to round out the meal:
- Hush Puppies or Hoe Cakes
- Coleslaw or Vinegar Coleslaw
- Southern Cornbread, Skillet Cornbread, Bakery-Style Corn Muffins, Sweet Cornbread, Cornbread with Cake Mix, Pumpkin Cornbread, Old-Fashioned Corn Sticks, or Jiffy Cornbread with Creamed Corn
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Southern Buttermilk Biscuits, Cheddar Biscuits with Bacon and Chives, Flaky Biscuits, 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Honey Beer Bread or Cheddar Chive Beer Bread
- No-Knead Dutch Oven Bread or Cranberry Walnut No-Knead Bread
- Wedge Salad, Classic Caesar Salad, Mixed Greens with Dijon Vinaigrette, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Fried Apples, Baked Apple Slices, or Applesauce
- Charleston Red Rice
- Cheese Grits
Storage
Store leftover roasted chicken in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. The leftovers are delicious on sandwiches, in soup, in casseroles, or in chicken salad.
Recipe Variations
- Omit the vegetables. If you don’t love sweet potatoes and/or Brussels sprouts, you can leave these out of the recipe. Just prepare the chicken thighs as instructed. You will need about half as much maple glaze.
- Try halved baby Yukon gold potatoes or diced red potatoes in lieu of the sweet potatoes.
- Using boneless skinless chicken thighs? Baking with the bone-in chicken thighs will give you more juicy, flavorful meat and that delicious crispy exterior; however, you can use boneless, skinless meat if you prefer. The boneless chicken thighs will need less time in the oven, so you may want to give the potatoes and Brussels sprouts a head start (or cook them a bit longer in the skillet so that they soften even more).
- Switch up the herbs and use your favorites. For instance, add parsley, oregano, chives, basil, or thyme. You can also season the chicken with italian seasoning, smoked paprika, onion powder, garlic powder, or just about any other spices or chicken seasoning that you prefer.
- To feed a larger family, double all of the ingredients. You’ll likely need two separate skillets, or you can transfer all of the ingredients to a large, rimmed baking sheet for the oven.
Tips for the Best Roasted Chicken ThighS Recipe
- Don’t have a cast iron skillet? Cook the chicken and vegetables on the stovetop in a regular skillet (as instructed), and then transfer the ingredients to a baking dish or large rimmed baking sheet to finish them in the oven.
- If time allows, let the chicken sit on the counter and come to room temperature for about 30-60 minutes before cooking.
- Pat the chicken dry before seasoning and searing. Removing the extra moisture will help the skin get nice and crispy in the oven.
- The total cooking time will vary depending on the size and thickness of your chicken, on the temperature of the meat when it goes into the oven, and on your individual oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
- Have leftover roast chicken? The meat is delicious on sandwiches, on top of salads, in chicken salad, in soups, and in casseroles.
More 5 Star Chicken Thigh Recipes
Maple Roasted Chicken Thighs with Vegetables
Ingredients
- ¼ cup olive oil divided
- 4 (6-ounce) bone-in, skin-on chicken thighs
- Kosher salt and ground black pepper
- 2 fresh rosemary sprigs
- 2 medium sweet potatoes, each potato cut lengthwise into 8 wedges, and then each wedge halved horizontally
- 12 ounces Brussels sprouts, trimmed and halved (about 3 cups total)
- 2 large shallots, halved and peeled
- 1 clove garlic, grated (about 1 teaspoon total)
- ¼ cup maple syrup
- 1 tablespoon butter, melted
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley or thyme
Instructions
- Arrange a rack in the lower third of the oven. Preheat oven to 400°F.
- Heat 1 tablespoon of olive oil in a large (12-14 inch) cast iron skillet on the stovetop over medium-high heat.
- Pat the chicken dry with a paper towel; season with salt and pepper to taste.
- Place the chicken skin-side down in the hot skillet; add the rosemary sprigs. Cook until the chicken is golden and crisp, about 10 minutes. Flip the chicken and continue cooking until it’s golden on both sides, about 4-5 more minutes.
- Transfer the chicken to a plate or tray; discard rosemary.
- Pour the drippings from the skillet into a small bowl; reserve for later.
- Add about ¼ cup of water to the skillet and stir with a wooden spoon to loosen browned bits from the bottom of the pan. Discard the liquid; wipe the skillet clean.
- Heat the remaining 3 tablespoons of olive oil in the skillet over medium-high heat. Add the sweet potatoes and cook for 2 minutes. Add the Brussels sprouts and shallots. Season the vegetables with salt and pepper, to taste. Cook until charred, about 5 minutes. Remove the skillet from the heat.
- To the small bowl with the reserved drippings, add the garlic, maple syrup, melted butter, Dijon mustard, cider vinegar, and Worcestershire sauce; whisk to combine.
- Place the chicken skin-side up on top of the vegetables in the skillet. Pour the maple sauce evenly over the chicken and vegetables.
- Transfer the skillet to the preheated oven. Bake until the vegetables are tender and the chicken reaches an internal temperature of 160 – 165°F, about 15-20 minutes (mine are typically done in 18 minutes).
- Remove the skillet from the oven and let the chicken rest for about 5-10 minutes before serving. Taste and season with additional salt and pepper. Garnish with chopped fresh herbs, if desired.
Notes
- Don’t have a cast iron skillet? Cook the chicken and vegetables on the stovetop in a regular skillet (as instructed), and then transfer the ingredients to a baking dish or large rimmed baking sheet to finish them in the oven.
- If time allows, let the chicken sit on the counter and come to room temperature for about 30-60 minutes before cooking.
- Pat the chicken dry before seasoning and searing. Removing the extra moisture will help the skin get nice and crispy in the oven.
- The total cooking time will vary depending on the size and thickness of your chicken, on the temperature of the meat when it goes into the oven, and on your individual oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
- Have leftover roast chicken? The meat is delicious on sandwiches, on top of salads, in chicken salad, in soups, and in casseroles.
I made this tonight and it was amazing! Thank you!
We’re so happy to hear it, Joanie! Thank you for trying it out!
I made this for my family, & they loved it! The chicken was amazing, as my 16-year-old granddaughter said,
We’re so happy to hear this, Janet!