Maple Roasted Chicken Thighs with Vegetables
These tender, juicy, and crispy roasted chicken thighs cook in a single pan with fresh veggies and herbs!
Servings 4 people
Calories 657kcal
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.
Nutrition
Serving: 1/4 of the recipe including all of the sauce | Calories: 657kcal | Carbohydrates: 45g | Protein: 29g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 322mg | Potassium: 1083mg | Fiber: 7g | Sugar: 19g | Vitamin A: 16879IU | Vitamin C: 75mg | Calcium: 112mg | Iron: 3mg