Maple chicken and root vegetable sheet-pan dinner
Sticky maple and garlic chicken roasted over potatoes, carrots and onions.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Boneless chicken thighs600 g
- Maple syrup45 ml
- Russet potatoes700 g
- Carrots400 g
- Yellow onions200 g
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning, paprika. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 400°F. Cut the potatoes and carrots into chunks and the onions into wedges. Toss on a large baking sheet with a tablespoon of oil, a teaspoon of dried thyme and salt, and roast for 15 minutes.700 g russet potatoes400 g carrots200 g yellow onions
- Mix the maple syrup with the crushed garlic, a teaspoon of paprika and a pinch of salt. Coat the chicken thighs in it.600 g boneless chicken thighs45 ml maple syrup3 cloves garlic
- Add the chicken to the baking sheet and roast for 30 minutes, turning the potatoes and carrots once, until the chicken is sticky and cooked through with no pink.
Spoon the sticky juices from the baking sheet back over the chicken before serving.
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