Go Back

Maple-Roasted Chicken with Root Vegetables

A heartwarming sheet-pan dinner of maple-roasted chicken thighs with tender root vegetables, perfect for busy weeknights or festive gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs or a 3-pound whole chicken, spatchcocked
  • 1 pound baby potatoes, halved swap with sweet potatoes for a sweeter bite
  • 3 large carrots, cut on the bias parsnips make a lovely substitute
  • 1 large red onion, wedged
  • 3 tablespoons olive oil plus more for drizzling
  • 2 tablespoons pure maple syrup honey works as a great substitute
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • to taste Salt
  • to taste Black pepper
  • 1 piece zest and juice of lemon for finishing
  • 1 handful baby spinach optional, for tossing in at the end

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment and set aside.
  2. In a large bowl, whisk together olive oil, maple syrup, Dijon, smoked paprika, thyme, salt, and pepper.
  3. Toss potatoes, carrots, and onion in half of the dressing until evenly coated. Spread vegetables in a single layer on the baking sheet.
  4. Pat the chicken dry with paper towels and rub the remaining dressing over the chicken.
  5. Place the chicken skin-side up among the vegetables.
Cooking
  1. Roast for 35 to 45 minutes until the chicken is golden and vegetables are caramelized.
  2. Check the chicken's doneness with an instant-read thermometer; it should read 165°F (74°C).
  3. Let it rest for 5 to 10 minutes, then squeeze lemon juice over everything, scatter lemon zest, and toss spinach over the warm vegetables.
  4. Serve hot, sharing family-style.

Notes

Use bone-in chicken for juiciness. For a vegetarian option, replace chicken with roasted cauliflower or portobello mushrooms. Store leftovers in an airtight container for up to 3 days.