MAPLE ROASTED CHICKEN WITH VEGETABLES//RECIPE

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with fewer calories, while brown sugar is more economical.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Skinless breasts are lower in fat, while thighs are usually less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and less expensive.

Preheat the oven to 400°F.

Preheat a cast iron pan over low heat.

Season both sides of the chicken thighs with salt and black pepper.

Add a little olive oil to the chicken thighs to prevent them from being dry.

In a measuring cup, combine 1-2 tablespoons of olive oil, maple syrup, a little salt, black pepper, and thyme to make a sauce.

Whisk the sauce together until combined.

Add olive oil to the hot pan to coat the bottom.

Sear the chicken thighs skin side down for about 2-3 minutes on each side until browned.

Add chopped vegetables (onion, carrot, white potato, sweet potato) on top of the chicken without covering it completely to keep the skin crispy.

Pour the prepared sauce over the chicken and vegetables.

Turn off the heat and transfer the pan to the oven.

Bake in the preheated oven for 45 to 55 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Remove the chicken from the oven and check that it is cooked through (should read 168°F on the thermometer).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens