Maple Roasted Chicken and Vegetables
One pot. One pan. Sure. It always seems like a lie when I see this in recipes. Also, the time for prep…10 minutes? How fast are you with a knife? Do you have a dog that tries to steal everything you’re getting out of the fridge? Do you have a toddler who is clinging to your leg every time you try to shuffle around the counter? The quick, one pot meals just always seem too good to be true. I’m always a skeptic….but, this one…it actually works. You don’t need three bowls to prep, a stove pan and then a oven-safe casserole dish. I made this yesterday while my son was napping and it’s literally so fast! I stuck it in the fridge and then later after a doctor’s appointment and some errands, I put it in the oven and ta-da!
My husband knows this is one of my favorite meals, especially when that fall breeze comes in. He enjoys it even though I make it quite a lot. Another bonus, my toddler loves it! He loves food but he can be picky when it comes to veggies or even meat, so this one is a win for me on all sides. Sometimes I like to make a little salad or something green on the side of this meal, but it can totally fill you up on its own too. Last night I just didn’t have time but everyone was satisfied!
Maple syrup, the real stuff, is underrated. Maple is a great flavor and a great natural replacement for sweeteners. I have my eye on a new Trader Joe’s item, maple flavored oat beverage. Sounds like a perfect entrance into fall coffee time. That is a story for another time, but maple, yum! So, that is the key to this dish. It gives a great sweetness to the roasted veggies and a good crisp to the chicken thighs. Don’t skip the syrup on this one!
First, wash and chop sweet potatoes into about 1 inch chunks. Peel garlic cloves but leave them whole! Roughly slice one onion and leave those to the side. In a 9-12’ glass pan, pour avocado oil on the bottom and then add the potatoes, garlic, onions, and the baby carrots (those can be left whole). Toss them in the pan to coat with oil. Sprinkle with some salt and pepper and then the thyme and sage. After the veggies are in there, add the chicken thighs. Just wedge them into the veggies so they are not just right on top. Sprinkle a little more salt and pepper on the chicken and then pour the maple syrup over everything. That’s it! For real. Now it just needs to bake at 400 F for about 80 minutes until it’s nice and crispy. Stir it a bit halfway through just so everything stays moist.
Maple Roasted Chicken And Vegetables
Ingredients
- 4 bone-in/skin-on chicken thighs
- 6 cloves garlic
- 1 medium onion
- 2 medium sweet potatoes
- 1/2 lb baby carrots half small bag
- 1/2 cup maple syrup
- 3 tbsp avocado oil or oil of your choice
- 1⁄2 tsp dried sage
- 1⁄2 tsp dried thyme
- salt/pepper to taste
Instructions
- Pat-dry chicken and place in glass oven-proof pan
- Sprinkle with salt/pepper
- Add baby carrots to pan
- Cut sweet potatoes into small cubes and add to the pan
- Roughly chop onion and add that to the pan too
- Throw in the whole cloves of peeled garlic
- Toss everything with avocado oil and sprinkle the sage and thyme over top 8. Pour maple syrup over everything and put it in the oven
- Bake at 400 F for about 70-80 minutes
- When chicken is nice and crispy and vegetables are slightly brown, it’s ready to be devoured! You can add a little more maple syrup if you think it needs a little more liquid as it’s cooking.
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