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- 4 bone-in, skin-on chicken thighs - 1/4 cup pure maple syrup - 4 cloves garlic, minced - 2 tablespoons soy sauce (or tamari) - 1 tablespoon Dijon mustard - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 pound baby potatoes, halved - 2 cups green beans, trimmed - Fresh parsley, chopped (for garnish) The core ingredients of this dish take center stage. Chicken thighs bring rich flavor and juiciness. Maple syrup adds a sweet touch that pairs well with garlic's boldness. Garlic also brings warmth and depth to the dish. I often use soy sauce to enhance the savory notes. Dijon mustard gives it a slight tang that balances the sweetness. Olive oil is vital for roasting and adds a nice finish. The additional ingredients support the main ones and add variety. Dried thyme gives an earthy flavor that complements the chicken. Smoked paprika adds a hint of smokiness without overpowering. Salt and pepper help balance all the flavors, making each bite delightful. Baby potatoes provide a hearty side, roasting up crispy on the outside and tender inside. Fresh green beans add a bright, crunchy contrast. Finally, fresh parsley as a garnish brightens the plate and adds a pop of color. Gathering these ingredients makes cooking a breeze. You can often find them at your local store. Each ingredient works together to create a meal that is both simple and elegant. - Preheat the oven to 400°F (200°C). - In a bowl, whisk together: - 1/4 cup pure maple syrup - 4 cloves garlic, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon Dijon mustard - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken. Make sure each piece is well coated. Let the chicken marinate for at least 15 minutes. You can also marinate it overnight for more flavor. - On a large baking sheet, arrange the halved baby potatoes in a single layer. Drizzle them lightly with olive oil, season with salt and pepper, then toss to mix. - Roast the potatoes in the preheated oven for about 15 minutes. This gives them a nice start. - After 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side and add the marinated chicken thighs, skin side up. - Roast the chicken and potatoes for an additional 25 minutes. Then, add the trimmed green beans to the pan. Drizzle them with a little olive oil and season with salt and pepper. - Return everything to the oven. Roast for another 15 minutes. The chicken should be golden brown and cooked through. Make sure the internal temperature reaches 165°F (75°C). - Once done, take the pan out of the oven and let the chicken rest for a few minutes. - Garnish with freshly chopped parsley before serving. This adds a nice touch and flavor. Using skin-on thighs is key for crispy goodness. The skin traps moisture, keeping the meat juicy. Plus, it crisps up beautifully in the oven. For an extra crunch, try the broiler method. After roasting, switch to broil for a few minutes. Watch carefully to avoid burning. This will give your chicken that golden, crispy finish. Marinate your chicken for at least 15 minutes, but overnight is best. This helps all the flavors soak in deeply. Use a zip-top bag for easy marinating. You can also experiment with seasonings. Try adding rosemary or lemon zest for a twist. Substitute honey for maple syrup if you want a different sweetness. Always aim for an internal temperature of 165°F (75°C) for safety. Use a meat thermometer for accuracy. Cooking times may vary based on your oven type. If using a convection oven, reduce the time by about 5-10 minutes. Adjust based on how your oven cooks for perfect results every time. {{image_2}} For gluten-free options, swap soy sauce with tamari. This keeps the flavor while making it safe for those with gluten issues. You can also use coconut aminos for a different taste. If you want vegan alternatives, try using tofu or tempeh. Marinate them just like the chicken. Use vegetable broth instead of chicken broth to keep it flavorful. Using seasonal vegetables adds a nice touch. In spring, use asparagus or peas. In fall, swap green beans with Brussels sprouts or carrots. Seasonal veggies bring fresh flavors to the dish. For holiday meals, add cranberries or pomegranate seeds. These ingredients brighten the dish and make it festive. You can also sprinkle some cinnamon for a warm flavor twist. If you prefer a slow cooker version, follow the same marinating steps. Place the chicken thighs and veggies in the slow cooker with the marinade. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot adaptation, use the sauté function first. Brown the chicken for a few minutes. Then, add the marinade and vegetables. Seal the lid and cook on high pressure for 10 minutes. Use the quick release method when done. These variations let you enjoy this dish in many ways. Each method and ingredient change can lead to new flavors and experiences. - Refrigerator guidelines: Let the chicken cool down. Place it in an airtight container. Store it in the fridge for up to four days. - Freezing tips: If you want to save it longer, you can freeze the chicken. Use a freezer-safe bag or container. It lasts up to three months in the freezer. - Best methods for reheating chicken and veggies: The oven works best. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. - Maintaining texture and flavor: Cover the dish with foil while reheating. This keeps the chicken moist and prevents drying out. - Preparing in advance: You can make this dish ahead of time. Marinate the chicken and store it in the fridge. You can assemble the whole dish and bake it later. - Ideal meal prep containers: Use glass containers with tight lids. They keep the food fresh. Plus, they are microwave-safe for easy reheating. I recommend marinating the chicken for at least 15 minutes. For deeper flavor, let it sit overnight in the fridge. The longer it marinates, the more the flavors soak in. This step really enhances the taste of the chicken. Yes, you can use boneless chicken thighs. They will cook faster, so reduce the roasting time by about 10 minutes. Make sure to check the internal temperature. It should still reach 165°F (75°C) for safe eating. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh. When it reads 165°F (75°C), it is fully cooked. If you don’t have a thermometer, look for clear juices when you cut into the meat. No pink should remain. This blog detailed a simple and tasty chicken dish. We covered core and additional ingredients, preparation and cooking steps, and finishing touches for great flavor. I shared tips for crispy skin and ways to adjust recipes for extra flair. You also learned how to store leftovers and reheat them well. Use these ideas to create a delicious meal. Don’t forget to have fun in the kitchen! Cooking should bring joy and flavor to your table.

Sheet-Pan Maple Garlic Roasted Chicken Thighs

Enjoy a delicious and hassle-free dinner with these Sheet-Pan Maple Garlic Roasted Chicken Thighs! This one-pan recipe is packed with flavor from the sweet maple syrup and savory garlic, paired perfectly with tender baby potatoes and green beans. Perfect for busy weeknights, this meal is easy to prepare and cook. Click through to explore this mouthwatering recipe and impress your family with a tasty homemade dish tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup pure maple syrup

4 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon Dijon mustard

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 pound baby potatoes, halved

2 cups green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, whisk together the maple syrup, minced garlic, soy sauce, Dijon mustard, olive oil, thyme, smoked paprika, salt, and pepper until well combined.

      Place the chicken thighs in a large bowl or zip-top bag and pour the maple garlic mixture over them, ensuring they are fully coated. Let them marinate for at least 15 minutes (or up to overnight in the refrigerator for more flavor).

        On a large baking sheet, arrange the halved baby potatoes in a single layer. Drizzle them lightly with olive oil, season with salt and pepper, and toss to combine.

          Roast the potatoes in the preheated oven for about 15 minutes.

            After 15 minutes, remove the baking sheet from the oven and push the potatoes to one side. Add the marinated chicken thighs to the pan, skin side up.

              Roast the chicken and potatoes for an additional 25 minutes, then add the trimmed green beans to the pan. Drizzle the beans with a little olive oil and season with salt and pepper.

                Return everything to the oven and roast for another 15 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C).

                  Once done, remove from the oven and allow to rest for a few minutes before serving.

                    Garnish with freshly chopped parsley for added flavor and a pop of color.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4