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- 4 bone-in, skin-on chicken thighs - 2 cups Brussels sprouts, halved - 1 large sweet potato, peeled and diced into cubes - 1 red onion, peeled and cut into wedges - 1 cup baby carrots, trimmed - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1 teaspoon garlic powder - 1 teaspoon dried thyme - 3 tablespoons pure maple syrup - 1 tablespoon balsamic vinegar - 1/2 cup low-sodium chicken broth Gather these ingredients before you start cooking. The chicken thighs give great flavor and texture. The fresh veggies add color and nutrition. The seasonings bring out the best in each ingredient. Maple syrup and balsamic vinegar provide a sweet and tangy kick. Together, these ingredients create a dish that warms your heart. For the full recipe, check out One Pan Harvest Chicken and Maple Veggies. - Preheat your oven to 400°F (200°C). This step is key for even cooking. - Pat the chicken thighs dry with paper towels. This helps the skin get crispy. - Rub each thigh with olive oil. Then, season them with sea salt, black pepper, garlic powder, and thyme. - Take a large, oven-safe skillet and place the chicken thighs skin-side up in the center. - Surround the chicken with halved Brussels sprouts, sweet potato cubes, onion wedges, and baby carrots. This helps all the flavors blend. - Drizzle pure maple syrup and balsamic vinegar over the veggies. This adds sweetness and tang. Pour chicken broth into the pan and gently toss the vegetables. - Bake in the oven for 30-35 minutes. The chicken should reach 165°F (75°C) inside. The veggies should be fork-tender. - For crispy skin, switch to broil and cook for another 3-5 minutes. Keep an eye on it to avoid burning. This One Pan Harvest Chicken and Maple Veggies recipe is simple yet packed with flavor. Enjoy your meal! For the complete recipe, check out the Full Recipe section. To get that delicious roast, always preheat your oven. A hot oven helps the chicken cook evenly. I recommend using a meat thermometer. This tool ensures your chicken reaches 165°F (75°C) safely. It also keeps the chicken juicy and tender. Adjusting seasoning can make a big difference. If you like spice, add some paprika or cayenne pepper. You can also swap dried thyme for rosemary or oregano. Each herb brings its own unique taste to the dish. Feel free to experiment with what you have on hand. For a stunning plate, serve the dish straight from the skillet. This method gives a rustic, homey feel. If you prefer individual plates, arrange the chicken and veggies nicely. A drizzle of extra maple syrup adds shine and color. Don’t forget to sprinkle fresh parsley on top. It brightens the dish and adds a fresh touch. {{image_4}} You can switch up the veggies in this dish. Try using: - Cauliflower florets - Butternut squash, diced - Green beans, trimmed - Zucchini, sliced These options add new flavors and textures. Choose seasonal vegetables for freshness. In fall, use root veggies like parsnips or turnips. In summer, go for bell peppers and zucchini. Using what's in season helps your dish taste great and supports local farms. If you want to change the protein, there are many choices. Use: - Bone-in chicken breasts - Pork chops, bone-in - Turkey thighs You can even make it vegetarian or vegan! Swap chicken for hearty options like: - Chickpeas, drained and rinsed - Firm tofu, cubed and pressed - Tempeh, sliced These proteins will soak up the delicious flavors of the dish. For a different taste, you can alter the sweeteners. Instead of maple syrup, try: - Honey - Agave nectar - Brown sugar Each sweetener brings a unique touch. Want some heat? Add spices like: - Red pepper flakes - Paprika - Chili powder These changes will make your dish stand out and keep your taste buds excited. For the full recipe, check the details above. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. This helps keep them fresh. Store in the fridge for up to three days. For best taste, eat them within this time. To reheat, use the oven or microwave. If using the oven, preheat to 350°F (175°C). Cover the dish with foil to keep moisture in. Heat for about 15-20 minutes or until hot. If using a microwave, place in a safe dish and heat in short bursts. Stir between bursts to ensure even warmth. You can prepare this meal in advance for busy days. Start by chopping the veggies a day before. Store them in the fridge in a sealed bag. This keeps them fresh and ready to go. If you want to freeze the dish, cook it first. Let it cool completely, then place it in a freezer-safe container. It can stay in the freezer for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as described above. In the fridge, this dish lasts about three days. Look for signs of spoilage like a sour smell or strange colors. If you notice any changes, it’s best to toss it. Always trust your senses when it comes to food safety. Cooking One Pan Harvest Chicken and Maple Veggies takes about 50 minutes. This includes 15 minutes for prep and 35 minutes to cook. You will love how fast it comes together! The chicken thighs cook until they reach 165°F (75°C). This ensures they are safe to eat and juicy. The veggies will be tender and full of flavor. You can use frozen chicken, but there are some things to think about. First, frozen chicken takes longer to cook. Be sure to add extra time to your cooking. You can also thaw the chicken in the fridge overnight for best results. This helps the chicken cook evenly. Always check the internal temperature to be sure it is safe. To reheat leftovers, I suggest using the oven or microwave. If you use the oven, preheat it to 350°F (175°C). Place the chicken and veggies in a dish, cover with foil, and heat for about 20 minutes. If you choose the microwave, heat in short bursts. Stir the food in between to keep it moist and tasty. Enjoy your delicious meal again! This blog post shared a tasty One Pan Harvest Chicken and Maple Veggies recipe. We discussed key ingredients, like bone-in chicken thighs and fresh vegetables. You learned simple steps to prepare and cook the dish, plus tips for getting it just right. We looked at variations, storage, and reheating methods. Now you can enjoy a delicious meal without the hassle. Try this recipe and make it your own!

One Pan Harvest Chicken and Maple Veggies

Create a delicious and easy One Pan Harvest Chicken and Maple Veggies for a comforting fall meal. This recipe combines crispy chicken thighs with savory roasted veggies like Brussels sprouts, sweet potatoes, and carrots all drizzled with a sweet maple glaze. Perfect for busy weeknights, it's simple to prepare and packed with flavor.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon dried thyme

2 cups Brussels sprouts, halved

1 large sweet potato, peeled and diced into cubes

1 red onion, peeled and cut into wedges

1 cup baby carrots, trimmed

3 tablespoons pure maple syrup

1 tablespoon balsamic vinegar

1/2 cup low-sodium chicken broth

Fresh parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s hot enough for cooking.

    Prepare the Chicken: Use paper towels to pat the chicken thighs dry thoroughly. This helps the skin get crispy. Rub each thigh with olive oil, then season generously with salt, black pepper, garlic powder, and dried thyme for flavor.

      Arrange in Pan: Take a large, oven-safe skillet or pan and place the seasoned chicken thighs skin-side up in the center.

        Add the Veggies: Surround the chicken with the halved Brussels sprouts, diced sweet potato, red onion wedges, and baby carrots. This allows all ingredients to roast together and absorb the flavors.

          Flavor the Veggies: Drizzle the pure maple syrup and balsamic vinegar over the vegetables, creating a sweet and tangy glaze. Pour the chicken broth into the pan, then gently toss the vegetables to coat them evenly without disturbing the chicken too much.

            Bake: Place the pan in your preheated oven and bake for 30-35 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the vegetables are fork-tender.

              Crisp the Chicken: To achieve that perfect crispy skin, switch your oven to broil and broil the dish on high for an additional 3-5 minutes. Keep a close watch to prevent burning, as broilers can vary in intensity.

                Serve: Once cooked, carefully remove the pan from the oven and let it rest for a few minutes. Before serving, garnish the dish with freshly chopped parsley to add a burst of color and freshness.

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

                    - Presentation Tips: Serve directly from the skillet for a rustic look, or plate the chicken and veggies on individual plates. A drizzle of extra maple syrup can enhance the dish's visual appeal.