Sweet and savory maple-soy glaze caramelizes into a sticky, glossy coating on the chicken while vegetables roast to tender, golden edges.
The chicken skin gets crisp and slightly charred, and the potatoes and carrots develop a creamy interior with caramel notes.
A hit of fresh scallions and sesame seeds adds bright, nutty crunch for contrast.
Serve warm for weeknight family dinners, casual get-togethers, or an easy Sunday roast.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 1.5 lb / 700 g)
- Baby potatoes (1 lb / 450 g), halved
- Carrots (3 medium), cut into 1-inch pieces
- Olive oil (2 tbsp)
- Maple syrup (3 tbsp)
- Low-sodium soy sauce (3 tbsp)
- Rice vinegar or apple cider vinegar (1 tbsp)
- Garlic (2 cloves), minced
- Fresh ginger (1 tbsp), grated
- Sesame oil (1 tsp, optional)
- Salt (1 tsp) and black pepper (½ tsp), divided
- Scallions, thinly sliced (2) and sesame seeds (1 tbsp) for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easier cleanup.
- In a bowl whisk together the maple syrup, soy sauce, vinegar, garlic, ginger, and sesame oil (if using). Reserve 2 tablespoons of the glaze for finishing.
- Toss potatoes and carrots with 1 tablespoon olive oil and half the salt and pepper. Spread them in a single layer on the sheet pan, leaving space for the chicken.
- Pat the chicken thighs dry, season with the remaining salt and pepper, then brush both sides with most of the maple-soy glaze.
- Arrange the chicken skin-side up among the vegetables on the pan. Drizzle the remaining oil over any exposed vegetables.
- Roast for 35–45 minutes, turning the vegetables once at 20–25 minutes and spooning pan juices over the chicken. Roast until the chicken reaches 165°F (74°C) and the skin is caramelized.
- In the last 5 minutes of roasting, brush the reserved glaze over the chicken and vegetables to build a sticky finish. If you want deeper color, broil 1–2 minutes—watch closely to avoid burning.
- Remove from the oven and let rest 5 minutes. Transfer to a serving platter and sprinkle with scallions and sesame seeds before serving.
Tips or Variations
- Swap potatoes for sweet potatoes and add a pinch of smoked paprika for warmth and color.
- Use boneless thighs for quicker cooking—reduce roasting time by 5–10 minutes and check for doneness early.
