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Cozy One-Pot Maple Dijon Chicken with Root Vegetables

one-pot maple dijon chicken with root vegetables - featured image
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A comforting one-pot meal featuring tender chicken thighs and caramelized root vegetables in a sweet and tangy maple-dijon glaze. Perfect for busy weeknights or cozy Sundays, this dish comes together in under an hour with simple, wholesome ingredients.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs or 900g)
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 medium parsnips, peeled and cut into 2-inch chunks
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 large red onion, cut into wedges
  • 4 garlic cloves, smashed
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/3 cup (80ml) pure maple syrup
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (optional)
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in a single layer. Cook for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Transfer the chicken to a plate and set aside.
  3. In the same pot, add the remaining 1 tablespoon of olive oil. Add the carrots, parsnips, sweet potato, and red onion wedges. Season with a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes until the vegetables start to brown and soften slightly.
  4. While the vegetables cook, make the glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard (if using), chicken broth, and apple cider vinegar. Set aside.
  5. Add the smashed garlic cloves, thyme, and rosemary to the pot with the vegetables. Stir for about 30 seconds until fragrant. Pour the maple-dijon glaze over the vegetables and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  6. Nestle the chicken thighs back into the pot, skin-side up, among the vegetables.
  7. Bring the liquid to a gentle simmer on the stovetop (about 2-3 minutes). Cover the pot with the lid and transfer to the preheated oven.
  8. Bake for 25-30 minutes. After 25 minutes, remove the lid and continue baking for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender.
  9. Remove from the oven and let it rest for 5 minutes. Discard the thyme and rosemary sprigs before serving. Spoon the sauce over the chicken and vegetables.

Notes

For best results, don’t skip searing the chicken—it adds deep flavor. Cut vegetables uniformly for even cooking. If the sauce is too thin after baking, simmer on the stovetop to reduce. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: one-pot chicken, maple dijon chicken, root vegetables, comfort food, easy dinner, weeknight meal, gluten-free, dairy-free

Find it online: https://milacook.com/cozy-one-pot-maple-dijon-chicken-with-root-vegetables/