This is one of our favorite Chicken recipes. I have been making this for quite a while and it never disappoints. It is so easy and so delicious plus it is a one-pan meal. I love making this in my cast-iron skillet, but if you don’t have a cast-iron skillet you can certainly make this in a non-stick skillet and then transfer it to a 9×13 inch baking dish.
What I love most about this meal is that you can use whatever veggies you have on hand and it always turns out delicious. I always have onions, sweet potatoes, and carrots on hand so this is a super easy throw-together meal for me. I love serving this with a side salad and a side of fermented jalapenos.
I will leave some swaps at the end of the recipe. So, let’s get right on to the recipe.
4 bone-in skin-on chicken thighs
1 onion – roughly diced
1 large regular potato – washed well- unpeeled – cut into 1/2 in chunks
1 large sweet potato – washed well – unpeeled – cut into 1/2 in chunks
2 large carrots – washed well- unpeeled – 1/3 inch slices
3 tbsp olive oil
salt and pepper to taste
4 tbsp maple syrup
1 tsp dried thyme
- Preheat the oven to 400* Prep your vegetables while the oven is pre-heating.
- Preheat a large cast iron skillet ( i use a 12 inch skillet) over medium low heat.
- When the pan is hot add the oil. Season the chicken on both sides with salt and pepper. Place in the hot skillet skin side down. Cook for about 3 minutes on side one. Flip and cook another 3 minutes on side two.
- In the meantime, in a bowl or a measuring cup combine the 3 tbsp oil, salt, pepper, maple syrup, and dried thyme. Whisk to combine well. Set aside.
- When the chicken has cooked the 3 minutes on side two add in all of your prepped vegetables to the pan with the chicken. Make sure to uncover the top of the chicken (which should be skin side up at this point) from the vegetables. This will help the skin on the chicken crisp up slightly.
- Pour the sauce over the chicken and vegetables as best as you can. Make sure to distribute the sauce evenly.
- Place in your preheated 400* oven and bake for about 40 to 45 minutes OR until the chicken is cooked through and the vegetables are fork tender.
- Remove and let stand about 5 to 10 minutes before serving.
- You can peel the potatoes and carrots if you prefer. I find that the skin of most vegetables hold a lot of nutrition so I always opt to leave the skin on. This is up to you.
- You can use whatever vegetables you have on hand. Even frozen vegetables will work with this. I would recommend cooking the chicken about 10 to 15 minutes before adding thawed frozen veggies to the pan. Then add the veggies and sauce and continue to cook the remaining 25-35 minutes.
- You can swap out the maple syrup for honey if you prefer and I do this from time to time just to switch up the flavor profile of the dish. It is delicious either way.
- I have not tried any sugar free versions of this but I am sure that it will work just fine. You can try something like agave, sugar free maple syrup, or a keto version syrup.
- You can also swap out the chicken thighs for chicken breasts. I would use bone-in and skin-on chicken breasts because the skin will help keep the flavor on the chicken. I have also used bone-less and skin-less chicken breasts that I have cut in half and they all work just as good and are equally as delicious. If you use bone in you may need to cook the chicken a bit longer.
- If you use a bone-less chicken breast that has been cut in half you may need to cover the chicken with a lid and cook for about 20 to 25 minutes before removing the lid for the remainder of the cooking time. This will help the vegetables to become tender during the cooking process so the chicken does not cook faster than the vegetables.
- If you want the vegetables to be more of a “smushy” type of tender, you can cook with a lid on for about 30 minutes and then remove the lid and cook for about 10 to 15 minutes. This should allow the top of the chicken to get a bit more crisp as well as the vegetbles.