Maple Roasted Chicken with Fall Vegetables
My easy one-pan Maple Roasted Chicken combines tender marinated chicken thighs and drumsticks with carrots, parsnips, potatoes, and brussels sprouts that are roasted with maple syrup, fresh thyme, and sage.
Servings: 6
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
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
Calories: 795kcal | Carbohydrates: 57.8g | Protein: 31.3g | Fat: 49.3g | Saturated Fat: 7.3g | Cholesterol: 53mg | Sodium: 926mg | Fiber: 10.7g | Sugar: 17.5g | Calcium: 90mg | Iron: 3mg
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