Thank you so much to the Idaho Potato Commission for sponsoring this post! As always, all opinions and endorsements are my own.
This paleo Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner is slightly sweet and savory at once. The flavor of the glaze is amazing and coats every single bite. The whole family will love this recipe, and best of all: everything cooks all at once in one pan!
I have a rosemary plant that is truly a miracle to behold growing in my yard. I almost killed it (as I do most potted herbs), then on a whim, I planted the almost dead twig-looking thing in the ground in the spring to see what it would do. It’s now about 3 feet tall and 3 feet wide, more like a bush than an herb plant! Which makes me super excited, because rosemary is one of my favorite herbs to cook with, especially in the cooler weather.
The fresh rosemary pairs perfectly with the potatoes and chicken in this meal, and the maple syrup with the earthy herb is a match made in heaven. The sweetness of the syrup and the squash also help to balance the bitterness of the brussels sprouts.
Long story short, I’m now planning on pairing fresh rosemary and maple syrup in almost everything I make until the weather warms up again. This glaze would be perfect on any roasted vegetable for your Thanksgiving or holiday table, and would even be excellent smothered all over a whole chicken or turkey for the holidays.
This chicken and fall veggies recipe couldn’t be easier to make. The glaze is simply a mixture of fresh rosemary, maple syrup, dijon mustard, olive oil, salt, and pepper. It’s thick and luxurious, with a consistency almost like molasses.
Once you’ve prepped the veggies, just mix a bit of the glaze with them, along with a tad more salt and pepper (the potatoes need lots of seasoning).
Then, you’ll simply spread the veggies out on a prepared baking sheet (I’ll explain how to do this in a minute), along with the chicken (seasoned with salt and pepper) skin-side down.
The chicken is cooked similarly to my oven BBQ chicken– skin side down first, then flipped, roasted, and glazed intermittently throughout the roasting. Basically, I brushed on some of the maple rosemary glaze every 15 minutes or so, for a total of three times. This creates a super thick coat of glaze that caramelizes each time you put it back into the oven. The result is a sticky sweet coating on the chicken. A few minutes under the broiler in the end will still crisp the skin up nicely for some awesome texture.
While I was prepping everything, I tried a new technique to prepare the roasting pan. I placed it in the oven while it was preheating. Then, I added the veggies and chicken to it while it was searing hot. The result was similar to getting a skillet hot before adding anything to it- the food didn’t stick to the pan at ALL, and it developed a nice sear. It’s not quite as dramatic as when you use a skillet, since the roasting pan will cool off rather quickly, but I loved the fact that nothing stuck without the use of more oil. The chicken thighs are fatty enough without the need for extra oil (and by the way, the potatoes are the perfect veggie to soak up all those delicious juices as it cooks).
Here’s the recipe for Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner!
P.S. This post is part of the second annual week-long #PotatoPalooza with my friends Maggie over at omnivorescookbook.com and Lisa at panningtheglobe.com. All week we’ll be posting delicious potato recipes, so be sure to follow along! Next up for me: Irish Lamb and Potato Stew (coming your way on Saturday). You can search #PotatoPalooza on Instagram/Twitter for all the recipes :-)
Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner
- 1 tablespoon minced fresh rosemary
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 ½ tablespoons dijon mustard
- Kosher salt and black pepper
- 4 bone-in skin-on chicken thighs
- 2 cups halved or quartered brussels sprouts
- 2 cups halved or quartered Idaho® baby yellow or red potatoes
- 2 cups cubed butternut squash
- Preheat oven to 425° F. Place rimmed sheet pan inside oven while it preheats.
- Meanwhile, to make the glaze, mix together rosemary, maple syrup, olive oil, mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl. Set aside.
- Mix all veggies in a medium bowl with ½ of the glaze (about 3 tablespoons) and a bit more salt and pepper.
- Season both sides of the chicken thighs with salt and pepper.
- When oven is preheated, remove sheet pan. Place the veggies on the pan and spread out in a single layer, making room for the four chicken thighs. Place the chicken thighs skin-side down on the sheet pan where you have made room.
- Roast for 10 minutes. Flip the chicken over to skin side up and brush with the glaze. Stir the veggies.
- Roast again for 15 minutes, glaze the chicken again, and stir the veggies.
- Roast again for 15 minutes, glaze the chicken with the rest of the glaze, and stir the veggies.
- Roast for 10 minutes, and if necessary, broil for another 5 to get a deep, crispy golden color on the chicken and veggies.