When it comes to one-pan dinners, my Maple Roasted Chicken with root vegetables is a winner – especially if you’re craving something that’s packed with Fall flavors! The potatoes, carrots, parsnips, and brussels sprouts are the perfect accompaniment to the tender chicken and roasted garlic, culminating in a very delicious, very low-effort dish you’ll make on repeat!
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One-Pan Fall Dinner
If ever there were a one-pan dinner that represented Fall, it’s my Maple Roasted Chicken. The fresh sage and thyme plus the maple syrup, ensure that each bite is packed with the flavors of the season.
Since the maple roasted chicken is roasted together in one pan with the Brussels sprouts, carrots, parsnips, and potatoes, the clean up is a breeze.
This dish is great for busy weeknights, but would also make an excellent choice for low-key Thanksgivings or Friends-givings, especially if preceded by a bowl of roasted butternut squash soup.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using a combination of bone-in skin-on chicken thighs and drumsticks. You can also use bone-in chicken breasts, but you will need to roast the vegetables for longer before adding the chicken, since breasts should only be cooked to an internal temp of 160°F to prevent them drying out.
- Vegetables. I love the combination of carrots, parsnips, brussels sprouts, and potatoes.
- Herbs. Fresh thyme and sage complement the maple roast chicken well and contribute to the Fall flavors of the dish.
- Maple syrup. Use real maple syrup for this recipe; I don’t recommend using corn-based syrup
- Wine. A dry white wine such as Sauvignon Blanc should be used. If you can’t have wine, you can replace the liquid with chicken stock.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Whisk the marinade ingredients together and place in a ziploc bag along with the chicken and refrigerate for at least 2 hours, but preferably overnight.
- Remove the chicken from the fridge, then remove the tops off the garlic heads to expose the cloves. Place the potatoes, parsnips, brussels sprouts and carrots on a baking sheet and toss with olive oil, sage, thyme, salt, and pepper. Add the garlic heads, cut side up then drizzle olive oil onto each head and roast for 25 minutes in a 425°F oven on the middle rack.
- Remove the pan from the oven and place the chicken pieces, skin side up, on top of the vegetables. Pour the marinade onto the vegetables and return to the oven to roast for 10 minutes, then lower the heat to 375°F and bake for another 45-55 minutes or until the chicken thighs and drumsticks reach at least 185°F internally when checked with a probe thermometer.
- Remove the pan from the oven and brush the chicken with the remaining 1 tablespoon of maple syrup. Broil for 1-2 minutes but watch carefully to prevent burning. Allow the maple roasted chicken and vegetables to rest, covered lightly with tented foil, for 10 minutes before serving. Garnish with more fresh sage and thyme and serve.
Top tips
- Don’t overcrowd. To achieve the best results and effectively roast the chicken, don’t overcrowd the pan. If your pan isn’t big enough, simply use 2 pans.
- Cooking the vegetables. Depending on the size of your vegetables, they can take longer to become tender. If you find that once your chicken is cooked that the veggies are still too firm, remove the chicken from the pan and return the veggies to the oven to continue roasting.
- Finishing with maple syrup. Since the syrup has a high sugar content, it can burn easily. Be sure to watch very carefully when broiling to prevent burning. This is an extra step that you can easily skip if you’re worried about burning the chicken.
More one-pan chicken dinners
If you love one-pan dinners as much as I do, give these other recipes a try!
- Greek lemon chicken and potatoes
- One pan hot honey chicken and potatoes
- Rosemary chicken with sausage and tomatoes
If you’ve enjoyed this Maple Roasted Chicken with Fall Vegetables recipe, give it a 5-star rating.
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Maple Roasted Chicken with Fall Vegetables
Ingredients
For the marinade
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup dry white wine
- 3 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons Diamond Crystal kosher salt
Remaining ingredients
- 4 chicken thighs overlapping skin trimmed
- 6 chicken legs
- 4 medium Yukon Gold potatoes cut into large chunks
- 3 medium parsnips peeled, cut into 2-inch pieces
- 3 medium carrots peeled, cut into 2-inch pieces
- 1 pound brussels sprouts large ones cut in half
- 3 heads garlic
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh sage
- 2 teaspoons fresh thyme leaves
- salt and pepper to taste
- 1 tablespoon maple syrup
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Instructions
- Whisk the marinade ingredients until smooth. Place the chicken along with all of the marinade in a sealable bag and refrigerate for 2 hours but preferably overnight.
- Remove the chicken from the fridge. Preheat oven to 425°F and set the rack to the middle level. Cut the tops off of the garlic heads, exposing the cloves. Set aside.
- Place the potatoes, parsnips, brussels sprouts, and carrots on a baking sheet or large baking dish. Toss with olive olive oil, sage, thyme, salt and pepper. Add the garlic heads, cut side up. Drizzle olive oil onto each head of garlic. Roast for 25 minutes.
- Remove the pan from the oven and place the chicken pieces, skin side up, on top of the vegetables. Pour the marinade onto the vegetables. Return to the oven and roast the chicken for 10 minutes, then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internal temp when checked with a meat thermometer.
- Remove the pan from the oven and brush on remaining 1 tablespoon of maple syrup. Broil for 1-2 minutes but watch carefully for burning.
- Let the chicken sit lightly tented for 10 minutes before serving so that the chicken and vegetables will reabsorb the juices. Serve with garnish of sage and thyme. The roasted garlic can be squeezed out into the pan or can be served at the table. Enjoy!
Notes
- Maple syrup. The marinade contains 3 tablespoons of maple syrup but glazing the chicken at the end and broiling for 1-2 minutes is a nice touch. Watch carefully since it will burn very quickly.
- Baking dish size. Use two baking dishes if you can not fit everything in one. Avoid overcrowding to more effectively roast the chicken.
- Chicken. I used a mix of thighs and legs, but all of one can be used. Thighs and legs should be cooked to at least 185°F since they have plenty of connective tissue and will be more tender at a higher internal temp. If using breasts it is important to cook until only 160°F internal temp since they will become very dry if overcooked.
- Vegetables too firm. If still firm, remove the chicken pieces and place them on a plate, covering them loosely with foil to keep warm. Increase the oven temperature to 425°F, then return the pan to the oven and roast until they are tender and golden brown.
- Let sit. Let the chicken sit for 10-15 minutes before eating. This will help the chicken reabsorb all the pan juices.
- Leftovers. Maple roasted chicken can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks yummy, Do you think Fennel would be a good substitute for the Brussel sprouts?
Also when serving, how is the garlic positioned
Many thanks for all the great recipes.
Hi Pam, yes, you could use fennel, though the cook time may be a little less than the brussels sprouts. For serving, you can remove the garlic cloves from the head or serve the whole head and allow folks to take however many cloves they’d like.