If you’re craving a dish that brings warmth, comfort, and a perfect balance of sweet and savory, you have to try this Maple Glazed Oven-Bake Chicken Thighs with Veggies Recipe. Juicy chicken thighs coated in a luscious maple-Dijon glaze bake alongside tender brussels sprouts, vibrant butternut squash, and crunchy pecans for a meal that’s as colorful as it is flavorful. It’s a one-pan wonder that fills your kitchen with irresistible aromas and makes dinner feel like a celebration every time.
Ingredients You’ll Need
This Maple Glazed Oven-Bake Chicken Thighs with Veggies Recipe shines because of the beautifully simple, wholesome ingredients that work together to build layers of flavor and texture. Each component plays a vital role—from the earthy brussels sprouts and sweet butternut squash to the tangy Dijon mustard and rich maple syrup that create the glaze’s magic.
- 6 boneless skinless chicken thighs (bone-in): Use bone-in for extra juiciness and rich flavor during baking.
- 1 lb. brussel sprouts (ends trimmed and cut in half): Adds a slightly bitter crunch that contrasts sweet elements brilliantly.
- 1 lb. butternut squash (cut into 1-inch cubes): Provides buttery sweetness and vibrant color on the plate.
- ¾ cup pecans (whole): Toasty crunch to elevate the vegetable medley and add texture.
- 2 ½ Tbsp. pure maple syrup: The star ingredient for that luscious, natural sweetness in the glaze.
- 1 Tbsp. Dijon mustard: Brings tang and depth, balancing the sweetness perfectly.
- 1 Tbsp. coconut sugar: Adds subtle caramel notes without overpowering the glaze.
- 1 Tbsp. apple cider vinegar: Cuts through richness and brightens flavors with gentle acidity.
- ⅓ cup olive oil: Helps everything roast beautifully while lending its fruity undertone.
- 1 clove garlic (crushed): Infuses the glaze with a warm, aromatic kick.
- ½ tsp. fresh thyme (finely chopped): Adds herby fragrance that complements the chicken and veggies.
- ½ tsp. fresh rosemary (finely chopped): Earthy and piney notes that shine when roasted.
- ¾ tsp. salt: Enhances all the inherent flavors throughout the dish.
- ¼ tsp. pepper: Mild heat to balance sweetness and herbaceousness.
How to Make Maple Glazed Oven-Bake Chicken Thighs with Veggies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425 degrees Fahrenheit. This high temperature ensures that the chicken skin crisps up nicely, and the veggies caramelize beautifully around the edges. While the oven warms up, gather your ingredients so everything is ready to go for assembly.
Step 2: Whisk the Maple Dijon Glaze
In a medium-sized bowl, whisk together the maple syrup, Dijon mustard, coconut sugar, apple cider vinegar, olive oil, crushed garlic, chopped thyme, rosemary, salt, and pepper. This mixture comes together into a glossy glaze that perfectly balances sweet, tangy, and savory flavors—about ⅔ cup in total. It’s the heart and soul of this dish.
Step 3: Toss Veggies with Glaze
Place the trimmed and halved brussels sprouts and cubed butternut squash into a large 1-gallon ziplock bag. Add ¼ cup of your prepared glaze and toss everything inside the bag to coat the veggies evenly. This step ensures the vegetables soak up the flavorful glaze before roasting, turning them tender and delicious.
Step 4: Arrange on Baking Sheet
Line a large baking sheet with parchment paper for easy cleanup. Spread the sauced brussels sprouts and squash in a single layer across the pan, making sure they have plenty of room to roast rather than steam. Then, create well-spaced areas between the vegetables for the chicken thighs. Place each chicken thigh skin-side up on the parchment.
Step 5: Glaze the Chicken
Brush ¼ cup of the maple Dijon glaze generously over the chicken thighs, coating every bit for maximum flavor. Reserve the remaining 2 to 3 tablespoons of glaze for later. This initial coating helps seal in moisture and begins the flavor infusion process during baking.
Step 6: Bake Everything Together
Pop the baking sheet into the preheated oven and roast for 30 minutes. During this time, the chicken cooks through, the edges of the vegetables caramelize, and the kitchen fills with that irresistible maple aroma. The balance of sweet glaze and fresh herbs creates a savory-sweet harmony that’s truly mouthwatering.
Step 7: Add Pecans and Final Glaze
After 30 minutes, carefully remove the pan from the oven. Sprinkle the whole pecans evenly among the vegetables—it will add delightful crunch and toasty flavor. Then brush the remaining glaze over the chicken once more to build a luscious glossy coating.
Step 8: Broil to Perfection
Turn your oven to high broil and place the pan back inside for 5 to 6 minutes. This final step crisps up the chicken skin to your preferred level of crunchiness and deepens the color of the maple glaze. Keep an eye on it so nothing burns; you want that gorgeous caramelized finish.
Step 9: Final Touch and Serve
Once out of the oven, sprinkle extra fresh rosemary and thyme over the chicken and vegetables to add a fresh herbal note and enhance the presentation. Now you’re ready to dig in and enjoy a meal that feels both special and effortless—classic comfort on a plate.
How to Serve Maple Glazed Oven-Bake Chicken Thighs with Veggies Recipe
Garnishes
Fresh herbs like thyme and rosemary are your best friends here. Sprinkle finely chopped sprigs over the dish just before serving for a burst of color, aroma, and flavor. A small drizzle of extra maple syrup over the chicken can also add a touch of shiny sweetness if you want to amp up the glaze.
Side Dishes
This dish shines on its own but pairs beautifully with fluffy mashed potatoes or a simple wild rice pilaf, which soak up any leftover glaze and juices. A crisp green salad with lemon vinaigrette also complements the slightly sweet and savory flavors without overpowering them.
Creative Ways to Present
For a rustic presentation, serve directly off the baking sheet lined with parchment at the table. Or, carefully plate each chicken thigh atop a bed of roasted veggies and sprinkle pecans on top for that restaurant-style look. Adding edible flowers or microgreens brings a pop of unexpected elegance for celebrations.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken thighs and roasted veggies in an airtight container in the refrigerator for up to 3 days. The maple glaze keeps the chicken moist, but consuming the dish sooner rather than later ensures the best texture and flavor.
Freezing
If you want to save portions for later, place cooled leftovers in freezer-safe containers and freeze for up to 2 months. When thawed, some of the veggie texture may soften, but the overall deliciousness stays intact and ready for quick meals.
Reheating
Reheat gently in a 350-degree oven for 10 to 15 minutes to preserve the crispy texture of the chicken skin and prevent sogginess. Alternatively, use a skillet over medium heat for a few minutes, covering lightly to warm everything through evenly.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts if you prefer. Just be mindful of cooking times, as breasts tend to dry out faster than thighs. Consider lowering the oven temperature slightly and checking for doneness earlier for best results.
What if I don’t have fresh herbs?
Dried rosemary and thyme can be used in a pinch; just reduce the quantity by half since dried herbs are more concentrated. The fresh herbs add a brighter, more vibrant taste but dried will still work nicely.
Is there a way to make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as all the ingredients are free of gluten. Just double-check your Dijon mustard’s label to ensure no gluten-containing additives.
Can I prepare the glaze ahead of time?
Definitely! The maple Dijon glaze can be made 1 to 2 days in advance and stored in the refrigerator. Whisk it again before using to reincorporate any separated ingredients.
What’s the secret to crisp chicken skin without frying?
Baking at a high temperature and finishing under the broiler helps render the fat and crisp the skin perfectly, while brushing on the maple glaze adds a caramelized finish. Parchment paper helps prevent sticking and promotes even roasting.
Final Thoughts
I genuinely hope this Maple Glazed Oven-Bake Chicken Thighs with Veggies Recipe brings warmth and joy to your table. It’s proof that weeknight dinners can be both simple to prepare and deeply satisfying. So next time you want a flavorful, comforting meal with minimal fuss, this recipe will be your new go-to favorite!
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Maple Glazed Oven-Bake Chicken Thighs with Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Maple Glazed Oven-Bake Chicken Thighs with Veggies recipe features tender, juicy chicken thighs glazed with a sweet and tangy maple Dijon sauce, roasted alongside caramelized Brussels sprouts, butternut squash, and crunchy pecans. It’s an easy, one-pan meal perfect for a wholesome family dinner that’s bursting with autumnal flavors and simple to prepare in under an hour.
Ingredients
Chicken and Vegetables
- 6 boneless skinless chicken thighs (bone-in)
- 1 lb. Brussels sprouts (ends trimmed and cut in half)
- 1 lb. butternut squash (cut into 1-inch cubes)
- ¾ cup pecans (whole)
Maple Dijon Glaze
- 2 ½ Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- 1 Tbsp. coconut sugar
- 1 Tbsp. apple cider vinegar
- ⅓ cup olive oil
- 1 clove garlic (crushed)
- ½ tsp. fresh thyme (finely chopped)
- ½ tsp. fresh rosemary (finely chopped)
- ¾ tsp. salt
- ¼ tsp. pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables evenly.
- Make the Maple Dijon Glaze: In a medium bowl, whisk together maple syrup, Dijon mustard, coconut sugar, apple cider vinegar, olive oil, crushed garlic, fresh thyme, fresh rosemary, salt, and pepper until the mixture is smooth and well combined. You should have about ⅔ cup of this glaze.
- Toss Vegetables with Glaze: Place the halved Brussels sprouts and cubed butternut squash into a large 1-gallon ziplock bag. Pour in ¼ cup of the maple Dijon glaze, seal the bag, and toss to coat all the vegetables evenly.
- Arrange on Baking Sheet: Line a large baking sheet with parchment paper. Spread the glazed vegetables on the pan in a single layer. Create space between the vegetable piles and place each chicken thigh in these gaps on the parchment paper.
- Glaze the Chicken: Brush ¼ cup of the maple Dijon glaze over the top of each chicken thigh. Reserve the remaining 2 to 3 tablespoons of glaze for later use.
- Bake: Place the baking sheet in the preheated oven and bake everything for 30 minutes to cook the chicken through and roast the vegetables.
- Add Pecans and Re-glaze: Remove the pan from the oven, sprinkle the whole pecans evenly among the vegetables, and brush the remaining glaze over the chicken thighs to add more flavor and moisture.
- Broil for Crispiness: Increase your oven temperature to the high broil setting. Broil the chicken and vegetables uncovered for 5 to 6 minutes, watching carefully until the chicken skin crisps up to your liking.
- Serve: Remove from oven and serve the crispy maple glazed chicken thighs with the roasted vegetables and pecans, garnished with additional fresh rosemary and thyme if desired. Enjoy your hearty meal!
Notes
- Make sure to watch the chicken closely during broiling to prevent burning as broil temperatures are high.
- You can substitute pecans with walnuts or almonds if preferred.
- If bone-in chicken thighs are unavailable, bone-out thighs can be used but may cook faster, so adjust baking time accordingly.
- For extra flavor, marinate chicken in the maple Dijon glaze for 30 minutes before baking.
- This meal can be complemented with a side of crusty bread or a fresh green salad for a complete dinner.
