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Easy One-Pan Spring Chicken with Maple Glaze

one-pan spring chicken with maple glaze - featured image
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A quick and easy one-pan meal featuring crispy chicken thighs glazed with a sticky-sweet maple mustard sauce and roasted spring vegetables. Perfect for busy weeknights and comforting dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 3 tablespoons pure grade A maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 pound baby new potatoes, halved
  • 1 cup snap peas, trimmed
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • Salt and freshly ground black pepper, to taste
  • Optional lemon wedges, for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together maple syrup, Dijon mustard, olive oil, and minced garlic to prepare the maple glaze. Set aside.
  3. Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, and half of the chopped thyme.
  4. Heat an oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-6 minutes until skin is golden and crisp. Flip and sear the other side for 2 minutes. If pan is crowded, sear in batches.
  5. Remove chicken from skillet and set aside. Drain excess fat, leaving about 1 tablespoon in the pan.
  6. Add baby potatoes to the skillet, toss with salt, pepper, and a drizzle of olive oil. Cook, stirring occasionally, for about 5 minutes to start softening.
  7. Add asparagus and snap peas to the skillet. Stir gently to combine with potatoes. Pour half of the maple glaze over the veggies and toss lightly.
  8. Nestle chicken thighs back into the skillet, skin side up. Brush remaining maple glaze generously over the chicken.
  9. Transfer skillet to the preheated oven and roast for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender when pierced with a fork.
  10. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
  11. Sprinkle remaining fresh thyme over everything. Serve with optional lemon wedges.

Notes

Pat chicken skin dry before searing for crispiness. Brush glaze twice for a sticky finish. Watch glaze during roasting to prevent burning; tent with foil if needed. Cut potatoes evenly for uniform cooking. Optional broil for 1-2 minutes to crisp skin further. Can substitute chicken breasts but reduce cooking time to avoid drying out. Frozen snap peas can be used if fresh are unavailable.

Nutrition

Keywords: one-pan chicken, maple glaze, spring vegetables, quick dinner, easy chicken recipe, weeknight meal, roasted chicken, healthy dinner

Find it online: https://avabake.com/easy-one-pan-spring-chicken-with-maple-glaze-perfect-for-quick-dinners/