Ingredients:

  • 1/2 cup apple cider
  • 3 tbsp pure maple syrup
  • 2 tbsp melted unsalted butter
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1.5 lbs boneless skinless chicken thighs
  • 3 medium carrots, peeled and sliced into 1-inch rounds
  • 2 medium parsnips, peeled and sliced into 1-inch rounds
  • 1 lb baby gold potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  3. Heat 1 tbsp of olive oil in a 12-inch oven-proof cast iron skillet over medium-high heat until it shimmers.
  4. Sear chicken for 3-4 minutes per side until a golden-brown crust forms. Remove chicken from the pan and set aside on a plate.
  5. In the same skillet, toss in the carrots, parsnips, and potatoes.
  6. Drizzle with the remaining 1 tbsp of olive oil and a pinch of salt, then spread vegetables into a single layer.
  7. Roast in the oven for 10 minutes.
  8. While vegetables roast, whisk together apple cider, maple syrup, melted butter, Dijon mustard, minced garlic, and thyme in a small bowl.
  9. Remove the skillet from the oven and nestle the seared chicken thighs back into the vegetables.
  10. Pour the glaze evenly over the chicken and vegetables.
  11. Return to the oven for another 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze has thickened.