Maple Roasted Chicken Thighs with Veggies

Let’s be honest—dinner should be two things: delicious and drama-free.

This maple roasted chicken thigh recipe delivers both in one sizzling skillet.

Crispy skin, tender meat, and veggies that soak up all that maple-y goodness? It’s the kind of meal that makes you look like a kitchen genius while barely breaking a sweat.

What makes this recipe special is the perfect balance of sweet and savory. The maple glaze caramelizes into this incredible sticky coating that transforms ordinary chicken thighs into something restaurant-worthy.

Plus, everything cooks in one pan, which means maximum flavor with minimal cleanup. The sweet potatoes and Brussels sprouts become little flavor sponges, soaking up all those delicious chicken drippings and maple glaze.

Ingredients

For the chicken and vegetables:

• ¼ cup olive oil, divided
• 4 (6-ounce) bone-in, skin-on chicken thighs
• Kosher salt and ground black pepper
• 2 fresh rosemary sprigs
• 2 medium sweet potatoes, each cut lengthwise into 8 wedges, then each wedge halved horizontally
• 12 ounces Brussels sprouts, trimmed and halved (about 3 cups total)
• 2 large shallots, halved and peeled

For the maple glaze:

• 1 clove garlic, grated (about 1 teaspoon total)
• ¼ cup maple syrup
• 1 tablespoon butter, melted
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce

Optional garnish:

• Additional chopped fresh rosemary, parsley, or thyme

Steps

1. Arrange a rack in the lower third of the oven. Preheat oven to 400°F (205°C). Using the lower rack position ensures the chicken skin gets crispy while allowing the vegetables to cook through without burning.
2. Heat 1 tablespoon of olive oil in a large (12-14 inch) cast iron skillet over medium-high heat until shimmering but not smoking. A properly preheated skillet is crucial for achieving that golden, crispy skin.
3. Pat the chicken thighs completely dry with paper towels (moisture prevents browning); season generously with kosher salt and freshly ground black pepper on both sides. Don’t be shy with seasoning—this creates the foundation of flavor.
4. Place the chicken skin-side down in the hot skillet; add the rosemary sprigs. Cook until the skin is deeply golden and crisp, about 10 minutes. Resist the urge to move the chicken too early—undisturbed cooking creates the best crust. Flip the chicken and continue cooking until golden on both sides, about 4-5 more minutes.
5. Transfer the chicken to a plate or tray; discard the used rosemary sprigs. The chicken will not be fully cooked at this point (internal temperature around 130-140°F/54-60°C), which is expected as it will finish cooking in the oven.
6. Pour the flavorful drippings from the skillet into a small bowl; reserve for later. These drippings contain concentrated chicken flavor that will enrich the maple glaze.
7. Add about ¼ cup of water to the hot skillet and stir vigorously with a wooden spoon to loosen browned bits from the bottom of the pan. These caramelized bits (fond) contain intense flavor. Discard this liquid (it’s just for cleaning); wipe the skillet clean.
8. Heat the remaining 3 tablespoons of olive oil in the same skillet over medium-high heat. Add the sweet potato wedges and cook for 2 minutes to give them a head start. Sweet potatoes take longer to cook than Brussels sprouts, so this step ensures everything finishes cooking at the same time.
9. Add the Brussels sprouts and shallots to the skillet. Season the vegetables with salt and pepper to taste. Cook, stirring occasionally, until the vegetables develop some char marks, about 5 minutes. You want some caramelization but not full tenderness yet, as they’ll continue cooking in the oven. Remove the skillet from the heat.
10. To the small bowl with the reserved drippings, add the grated garlic, maple syrup, melted butter, Dijon mustard, cider vinegar, and Worcestershire sauce; whisk until fully combined. This balanced glaze has sweet, tangy, and savory elements that will caramelize beautifully in the oven.
11. Arrange the chicken skin-side up on top of the vegetables in the skillet. Pour the maple glaze evenly over the chicken and vegetables, ensuring everything gets coated. The skin-side-up position allows the skin to remain crispy while the glaze caramelizes.
12. Transfer the skillet to the preheated oven. Bake until the vegetables are fork-tender and the chicken reaches an internal temperature of 160–165°F (71–74°C), about 15-20 minutes. If you don’t have a thermometer, cut into the thickest part of a thigh—the juices should run clear with no pinkness in the meat.
13. Remove the skillet from the oven (remember the handle will be extremely hot!) and let the chicken rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in more tender, juicy chicken. Taste and season with additional salt and pepper if needed. Garnish with freshly chopped herbs if desired.

Smart Swaps

• Use boneless, skinless chicken thighs if preferred, but reduce the initial stovetop cooking time to 3-4 minutes per side
• Substitute butternut squash for sweet potatoes (use the same amount by weight)
• Replace maple syrup with honey (use 3 tablespoons instead of ¼ cup as honey is sweeter)
• For a spicy kick, add ½ teaspoon red pepper flakes to the maple glaze

Make It Diabetes-Friendly

• Replace maple syrup with 3 tablespoons sugar-free maple-flavored syrup (reduces carbs by approximately 12g per serving)
• Use turnips or radishes instead of sweet potatoes (reduces carbs by approximately 15g per serving)
• Serve with a side of steamed green vegetables instead of additional starchy sides
• Portion control: stick to one chicken thigh with ¾ cup vegetables per serving for better blood sugar management

Pro Tips

• For extra crispy chicken skin, pat the thighs dry and let them sit uncovered in the refrigerator for 1-2 hours before cooking
• Don’t overcrowd the pan when browning the chicken—work in batches if needed
• Save the chicken bones to make homemade stock
• This dish reheats beautifully at 350°F (175°C) for 10-15 minutes in the oven (avoid microwave reheating which makes the skin soggy)
• For meal prep, store the chicken and vegetables separately from any extra glaze, then recombine when reheating