Recipe Library
Roasted Maple-Glazed Chicken & Carrots
Rosemary and maple syrup coat the chicken thighs and carrots, turning their edges golden and crisp while the meat stays juicy. The sweet herbal glaze clings to every bite, balancing earthy carrot sweetness with rich, savory chicken.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 299
- Protein
- 15g
- Carbs
- 17g
- Fat
- 15g
- Fiber
- 3g
- Sugar
- 11g
- Sodium
- 606mg
Ingredients
- 1 tablespoon finely chopped fresh rosemary plus 2 sprigs, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper
- 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds total)
- 1 pound medium carrots, halved lengthwise if large
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
Instructions
- Position racks in upper and lower thirds of oven; preheat to 450°F.
- Combine chopped rosemary, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture under the chicken skin and over any exposed meat. Place the chicken, skin-side up, on a large rimmed baking sheet. Arrange carrots in an even layer on another large rimmed baking sheet.
- Whisk oil and maple syrup in a small bowl. Brush over the chicken and carrots. Sprinkle the carrots with the remaining 1/4 teaspoon salt and add rosemary sprigs to the pan.
- Roast the chicken on the upper rack until golden and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 20 to 25 minutes. At the same time, roast the carrots on the lower rack, stirring once, until tender and caramelized, 20 to 25 minutes. Drizzle the chicken drippings over the carrots and toss to coat. Serve the chicken with the carrots.