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Maple Chicken and Carrots

Maple Chicken and Carrots

Servings 4


  • 5 carrots peeled and sliced into 1/4-inch thick rounds
  • 2 tablespoons extra-virgin olive oil divided
  • kosher salt and black pepper
  • 6 skinless, boneless chicken thighs
  • 1/4 cup apple cider vinegar
  • 3 cloves garlic minced
  • 1/4 cup real maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 1/2 lemon juiced


  • Preheat oven to 425F.
  • In a medium bowl, toss carrots with 1 tablespoon of olive oil and season with salt and pepper. Season chicken thighs with salt and pepper. Prep the rest of your ingredients.
  • In a cast-iron pan or other oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add chicken thighs and sear 2 minutes per side. Remove chicken and transfer to a plate. Do not discard pan drippings.
  • Add vinegar to pan and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice. Bring to a simmer.
  • Return chicken to skillet and spoon sauce over thighs.
  • Nestle carrots into skillet. Bake until chicken is cooked through and carrots are tender, 20 minutes. Serve with sauce.