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Sheet Pan Maple Glazed Chicken with Easy Vegetables

Sheet Pan Maple Glazed

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Sheet Pan Maple Glazed Chicken with Vegetables is a quick and flavorful meal.

Ingredients

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  • 4 boneless, skinless chicken thighs
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 cups broccoli florets
  • 1 cup carrots, sliced
  • 1 cup bell peppers, chopped
  • 1 tablespoon olive oil
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together the maple syrup, soy sauce, minced garlic, black pepper, salt, and smoked paprika.
  3. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes (or up to 1 hour for more flavor).
  4. While the chicken is marinating, chop the broccoli, carrots, and bell peppers. Place them in a large bowl and drizzle with olive oil, tossing to coat.
  5. Line a baking sheet with parchment paper for easy cleanup. Place the marinated chicken thighs in the center of the sheet pan. Surround them with the prepared vegetables.
  6. Pour any remaining marinade over the chicken and vegetables for added flavor.
  7. Place the sheet pan in the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (75°C).
  8. If desired, switch the oven to broil for an additional 2-3 minutes to achieve a slightly charred finish on the chicken and vegetables.
  9. Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley, if using.
  10. Plate the chicken and vegetables, drizzling any remaining juices over the top for extra flavor.

Notes

  • Marinating the chicken longer enhances the flavor.
  • Feel free to use your favorite vegetables.
  • Leftovers can be stored in an airtight container in the fridge.

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