Autumn Roasted Chicken with Maple-Glazed Root Vegetables
A cozy weeknight dish featuring tender roasted chicken paired with seasonal root vegetables glazed in maple syrup. This simple, classic recipe highlights autumn flavors using familiar roasting techniques, perfect for an easy yet satisfying meal.
Overview
This Autumn Roasted Chicken with Maple-Glazed Root Vegetables combines juicy, tender chicken with the natural sweetness of maple syrup-coated carrots, parsnips, and sweet potatoes. Roasting them together intensifies the flavors, creating a comforting meal that's both hearty and wholesome — perfect for a cozy autumn evening.
Why you’ll love it
- Simple preparation with classic roasting techniques.
- Highlights seasonal root vegetables with a sweet maple glaze.
- Balanced meal with protein and veggies in one pan.
- Perfect for weeknight dinners with minimal cleanup.
Ingredient notes
- Chicken: Use bone-in, skin-on chicken thighs for optimal flavor and juiciness.
- Root vegetables: Carrots, parsnips, and sweet potatoes provide natural sweetness and texture contrast.
- Maple syrup: Adds a rich, sweet glaze that caramelizes during roasting.
- Herbs & spices: Fresh thyme and garlic enhance depth of flavor.
Serving & storage
Serve hot from the oven garnished with fresh thyme sprigs. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the oven to maintain crispness of chicken skin. For best quality, consume within this period.
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Chef tips
- Pat chicken dry before seasoning to help crisp the skin.
- Cut vegetables into even sizes to ensure uniform cooking.
- Use a meat thermometer to confirm chicken is safely cooked through.
- To reduce cooking time, cut the root vegetables smaller but watch carefully to avoid overcooking.
Ingredients
- 8bone-in, skin-on chicken thighs (~1.2 kg)
- 3 tbspolive oil
- 2 tbsppure maple syrup
- 450 gcarrots, peeled and cut into 5 cm pieces
- 450 gparsnips, peeled and cut into 5 cm pieces
- 300 gsweet potatoes, peeled and cut into 2.5 cm cubes
- 3 clovesgarlic, minced
- 2 tspfresh thyme leaves
- to tastesalt and freshly ground black pepper
Equipment
- large roasting pan or baking sheet
- mixing bowl
- kitchen tongs
- meat thermometer
Nutrition per serving
- Calories480
- Protein38 g
- Carbs35 g
- Fat20 g
Step-by-step
Step 1
Preheat the oven to 200°C (400°F). Line a large roasting pan with foil or parchment paper for easier cleanup.Step 2
In a mixing bowl, toss the carrots, parsnips, and sweet potatoes with 1 tablespoon olive oil, 1 tablespoon maple syrup, half the minced garlic, 1 teaspoon fresh thyme leaves, and a pinch of salt and pepper. Spread evenly on the roasting pan.Step 3
In the same bowl, rub the chicken thighs with the remaining olive oil, maple syrup, garlic, thyme, salt, and pepper.Step 4
Nestle the chicken thighs skin-side up among the vegetables on the pan.Step 5
Roast in the preheated oven for 40-45 minutes, or until the vegetables are tender and the chicken skin is golden brown and crispy. Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F) for safe consumption.Step 6
If desired, during the last 5 minutes, switch the oven to broil to crisp the chicken skin further — watch closely to prevent burning.Step 7
Remove from oven and let rest for 5 minutes. Then serve hot, garnished with additional fresh thyme if desired.
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