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Golden maple-glazed chicken thighs served with roasted carrots, zucchini, red bell peppers, and red onions on a white plate, garnished with rosemary.

Maple Glazed Chicken Thighs with Roasted Vegetables

Juicy oven-roasted chicken thighs coated in a rich, sweet maple glaze and baked alongside caramelized vegetables. A cozy, one-pan dinner perfect for busy weeknights or Sunday family meals.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Bone-in, skin-on chicken thighs
  • 2 tbsp Maple syrup
  • 1 tbsp Soy sauce
  • 1 tbsp Olive oil
  • 1 tbsp Dijon mustard
  • 2 clove Garlic
  • 1 cup Baby carrots
  • 1 cup Brussels sprouts
  • 1 cup Sweet potatoes
  • 1 tsp Salt
  • ½ tsp Black pepper

Equipment

  • 1 Baking tray Lined with parchment paper
  • 1 Mixing bowl For maple glaze
  • 1 Whisk To mix sauce
  • 1 Oven Preheated to 200°C (400°F)

Method
 

  1. Preheat Oven: Set oven to 200°C (400°F). Line a baking tray with parchment paper.
  2. Prepare Glaze: In a bowl, whisk maple syrup, soy sauce, olive oil, Dijon mustard, and minced garlic until smooth.
  3. Arrange Ingredients: Place chicken thighs and vegetables on the prepared tray. Drizzle with glaze and toss to coat evenly.
  4. Roast: Bake for 35 minutes, or until chicken reaches an internal temperature of 75°C (165°F) and vegetables are tender.
  5. Finish & Serve: Brush remaining glaze over the chicken and roast an additional 5 minutes for a sticky, golden finish.

Notes

  • Add chili flakes for a touch of spice.
  • Swap sweet potatoes with pumpkin or parsnips for variety.
  • Serve with rice or salad for a complete meal.