Get ready for a flavor-packed feast to celebrate National Chicken month with our Maple and Apple Cider Glazed Chicken Thighs! Paired perfectly with a medley of roasted root vegetables and Brussels sprouts, this hearty dish will leave you craving for more!
Servings 4
Prep Time: 20
Cook Time: 45
Servings: 4
Prep Time: 20 mins
Cook Time: 45 mins
Ingredients
- Root Veggies
- 2 medium-sized rainbow carrots, peeled and sliced into 1-inch pieces 2 medium-sized sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts, outer leaves removed, cored and halved
- 1 red onion, cut into wedges
- 1 red apple, cut into wedges
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried thyme
- kosher salt and freshly cracked black pepper to taste
- Chicken Thighs
- 6 Just Bare Boneless/Skinless Chicken Thighs
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- kosher salt and freshly cracked black pepper to taste
Nutrition Facts
Servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- In a large bowl, combine the chopped carrots, sweet potatoes, red onion, apple, and Brussels sprouts. Drizzle with olive oil, sprinkle with chopped rosemary, thyme, salt, and pepper. Toss to coat the vegetables evenly.
- Arrange the seasoned vegetables on the sheet pan and roast for about 20 minutes.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and pepper.
- Place the chicken thighs in a bowl and generously coat them with the maple and apple cider glaze. Allow to rest for 15-20 minutes while the vegetables cook.
- Remove the pan from the oven, toss the vegetables, and make space for the chicken thighs.
- Place the chicken thighs on the sheet pan, ensuring they have some extra glaze on them. Continue to roast for another 20-25 minutes until the chicken is fully cooked to an internal temp of 165o and caramelized.
- Optionally, set the oven to broil for the last 5 minutes to help caramelize the chicken.
- Once done, remove the sheet pan from the oven and let it rest for a few minutes.
- Serve the Maple and Apple Cider Glazed Chicken Thighs with the roasted root vegetables and Brussels sprouts directly from the sheet pan. You can garnish with fresh herbs, such as parsley or thyme, if desired.