Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 lb (450g) Yukon Gold potatoes, cut into 1-inch chunks
  • 3 (medium / 150g) carrots, sliced into thick coins
  • 1 (large / 120g) parsnip, sliced into thick coins
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tsp (2g) dried thyme
  • ¼ cup (60ml) apple cider (unfiltered)
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (15g) Dijon mustard
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) unsalted butter, melted

Instructions:

  1. Toss the cubed potatoes, carrots, and parsnips directly in the skillet or pan with olive oil, salt, pepper, and dried thyme. Spread them into an even layer, leaving space for the chicken.
  2. Pat the chicken thighs bone-dry with paper towels and season with salt and pepper.
  3. Place thighs skin-side down in a preheated skillet over medium-high heat. Sear for 5-7 minutes without moving them until the skin is deep gold and releases easily from the pan.
  4. Whisk together the apple cider, maple syrup, Dijon, garlic, and melted butter.
  5. Flip the chicken thighs to skin-side up and brush the glaze generously over the top. Pour any remaining glaze over the vegetables.
  6. Transfer the pan to a 400°F (200°C) oven and roast for 25-30 minutes until the thickest part of the thigh reaches 165°F-175°F.
  7. Let the meat rest for 5 minutes before serving to allow juices to redistribute.