Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2.5 lbs)
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 lb parsnips, peeled and cut into 2-inch chunks
  • 1 lb baby gold potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 sprigs fresh thyme
  • 1/2 cup unfiltered apple cider
  • 2 tbsp unsalted butter, melted
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl or directly on a rimmed sheet pan, toss the carrots, parsnips, and potatoes with olive oil, salt, and pepper. Spread the vegetables to the edges of the pan, leaving a clear space in the center for the chicken.
  3. Pat the chicken thighs completely dry with paper towels and season both sides with salt and pepper.
  4. Place the chicken thighs skin-side up in the center of the pan and scatter thyme sprigs around the meat.
  5. Roast for 25 minutes until the skin is light golden-brown and vegetables begin to soften.
  6. While the chicken roasts, whisk together the apple cider, melted butter, maple syrup, Dijon mustard, and minced garlic in a small bowl.
  7. Remove the pan from the oven and spoon the cider glaze generously over each chicken thigh, allowing some to drip onto the surrounding vegetables.
  8. Return the pan to the oven for another 15–20 minutes until the glaze is syrupy, the skin is deep mahogany, and the internal temperature reaches 165°F (74°C).