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- 4 chicken thighs (bone-in, skin-on) - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 2 cups Brussels sprouts, halved - 1 large sweet potato, diced - 1 red onion, cut into wedges - 1 cup baby carrots For this dish, I love using bone-in, skin-on chicken thighs. They are juicy and full of flavor. The olive oil helps to crisp the skin while the seasonings really bring out the taste. I like using fresh veggies, like Brussels sprouts and sweet potatoes, as they add color and nutrients. - 3 tablespoons pure maple syrup - 1 tablespoon balsamic vinegar - 1/2 cup unsalted chicken broth The maple syrup gives a sweet touch that pairs well with the savory chicken. Balsamic vinegar adds a nice tang. The chicken broth keeps everything moist and adds depth to the flavor. - Fresh parsley for presentation I like to add fresh parsley on top for a pop of color. It also gives a fresh taste that brightens the dish. You can find the Full Recipe at the end to guide you through making this delightful meal. 1. Preheat the oven: Start by preheating your oven to 400°F (200°C). This ensures even cooking. 2. Prepare the chicken: Take your chicken thighs and pat them dry with paper towels. This step helps achieve crispy skin. Rub them with olive oil, salt, black pepper, garlic powder, and thyme. Make sure every piece is coated well. 3. Arrange in pan: In a large oven-safe skillet or pan, place the seasoned chicken thighs skin-side up. This helps the skin crisp up nicely as it cooks. 4. Add the veggies: Scatter the halved Brussels sprouts, diced sweet potato, red onion wedges, and baby carrots around the chicken. This mix of veggies will soak up the flavors as they roast. 5. Flavor the veggies: Drizzle the maple syrup and balsamic vinegar over the vegetables. Pour the chicken broth into the pan. Toss the veggies gently to coat them in the flavors. 1. Bake: Place the pan in your preheated oven. Bake for 30-35 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender, too. 2. Broil for extra crispiness: If you like your chicken skin crispy, turn on the broiler for an extra 3-5 minutes. Watch closely to prevent burning. 1. Let rest: Once cooked, remove the pan from the oven. Let the dish rest for a few minutes. This helps the juices settle. 2. Garnish before serving: Sprinkle freshly chopped parsley over the top for a pop of color and flavor. Serve it warm and enjoy your One Pan Harvest Chicken and Maple Veggies delight! - Ensuring chicken is properly seasoned: Season the chicken thighs well. Use salt, pepper, garlic powder, and thyme. This brings out the chicken's flavor. Rub the seasonings under the skin for better taste. - Making the veggies perfectly tender: Cut the veggies into even pieces. This ensures they cook at the same rate. Toss them with maple syrup and balsamic vinegar for added flavor. This mix helps them caramelize nicely in the oven. - Plating suggestions to enhance visual appeal: Arrange the chicken and veggies in a colorful way. Place chicken in the center, surrounded by bright veggies. This creates a feast for the eyes. - Using fresh herbs for flavor and decoration: Add fresh parsley on top just before serving. It adds color and a fresh taste. You can also use thyme or rosemary for extra flavor. - Not checking chicken doneness: Always use a meat thermometer. The chicken should reach 165°F (75°C) to be safe. Cut into the chicken to check for any pink meat. - Overcrowding the pan with veggies: Give veggies enough space in the pan. If they are too close, they will steam instead of roast. This can lead to soggy veggies instead of crispy ones. {{image_2}} You can easily change proteins in this dish. Try chicken breasts if you prefer. They cook faster than thighs, so adjust the time. You can also use turkey thighs for a different flavor. For vegetables, feel free to mix things up. Seasonal veggies work great here. Use butternut squash in the fall or zucchini in summer. Get creative with your favorites! If you want a vegan or vegetarian meal, skip the chicken. Use firm tofu or tempeh instead. Marinate it in the maple glaze for extra flavor. You can also add chickpeas for protein. For gluten-free options, ensure your broth is gluten-free. Maple syrup is naturally gluten-free. Always check labels to confirm. Adding spices can boost flavor. Try smoked paprika for a nice twist. Rosemary also works well with the maple glaze. Fresh herbs like parsley or thyme can brighten the dish. Explore different glazes. A honey-mustard mix can add a tangy kick. You can also use a citrus marinade for a fresh taste. Experiment and find your perfect blend! For the full recipe, check out the detailed instructions on how to make this dish. To store leftovers, let the dish cool. Keep it in airtight containers. This helps keep the chicken juicy and the veggies fresh. You can store the leftovers in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. When reheating, the best methods are the oven or stovetop. The oven keeps the chicken crispy. Preheat the oven to 350°F (175°C) and heat for about 15-20 minutes. If you use the stovetop, heat on medium-low. Add a splash of broth to keep it moist. Stir the veggies gently to avoid mushiness. To freeze, pack the dish in freezer-safe containers. Make sure to leave some space for expansion. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven or stovetop for the best taste. Enjoy the flavors of One Pan Harvest Chicken and Maple Veggies anytime! To make this dish, follow these steps: 1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). 2. Prepare the Chicken: Pat the chicken thighs dry. Rub them with olive oil, salt, black pepper, garlic powder, and thyme. 3. Arrange in Pan: Place the seasoned chicken thighs skin-side up in a large, oven-safe skillet. 4. Add the Veggies: Scatter Brussels sprouts, sweet potato, red onion, and baby carrots around the chicken. 5. Flavor the Veggies: Drizzle maple syrup and balsamic vinegar over the veggies. Then pour in the chicken broth. Toss the veggies gently to coat. 6. Bake: Place the pan in the oven and bake for 30-35 minutes. Ensure the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. 7. Crisp the Chicken: For a crispy skin, broil on high for 3-5 minutes. Watch closely to avoid burning. 8. Serve: Remove from the oven and let it rest. Garnish with parsley before serving. This process makes a warm, hearty meal that bursts with flavor. For the full recipe, refer to the earlier section. Yes, you can use boneless chicken. Boneless chicken cooks faster. Adjust the cooking time to about 25-30 minutes. Always check that it reaches 165°F (75°C) for safety. This way, you still enjoy juicy chicken with your tasty veggies. For a balanced dinner, consider these sides: - Quinoa: It adds protein and fiber. - Green Salad: A fresh salad with mixed greens is a great choice. - Rice: Either white or brown rice pairs nicely. - Bread: Crusty bread can soak up the delicious sauce. These options will enhance your meal and provide a variety of flavors. This recipe uses chicken thighs and veggies, all baked in one pan. The maple glaze adds a sweet touch. Remember to check the chicken's doneness and not overcrowd the pan. You can swap proteins or veggies to fit your taste. Store leftovers properly and reheat carefully for the best results. Try this meal with your favorite sides for a complete dinner. Enjoy creating a delicious dish that brings warmth to your table!

One Pan Harvest Chicken and Maple Veggies

Create a delicious fall meal with this One Pan Harvest Chicken and Maple Veggies recipe! Juicy chicken thighs paired with sweet potatoes, Brussels sprouts, and a drizzle of maple syrup make for a comforting and easy dinner. With just one pan, cleanup is a breeze! Follow our simple steps to whip up this satisfying dish in under an hour.
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried thyme

2 cups Brussels sprouts, halved

1 large sweet potato, diced

1 red onion, cut into wedges

1 cup baby carrots

3 tablespoons pure maple syrup

1 tablespoon balsamic vinegar

1/2 cup unsalted chicken broth

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: Pat the chicken thighs dry with paper towels. Rub them with olive oil, salt, black pepper, garlic powder, and thyme.

      Arrange in Pan: In a large, oven-safe skillet or pan, arrange the seasoned chicken thighs skin-side up.

        Add the Veggies: Scatter the Brussels sprouts, sweet potato, red onion, and baby carrots around the chicken in the pan.

          Flavor the Veggies: Drizzle the maple syrup and balsamic vinegar over the vegetables, then pour the chicken broth into the pan. Give the veggies a gentle toss to coat them evenly.

            Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.

              Crisp the Chicken: For extra crispiness, broil the dish on high for an additional 3-5 minutes. Keep an eye on it to avoid burning!

                Serve: Once done, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4