Maple Chicken & Carrots
by Anonymous
Why some badges are missing
- Not vegan: bone-in skin-on chicken thighs → try chickpeas (or firm tofu)
- Not vegetarian: bone-in skin-on chicken thighs → try chickpeas (or Quorn pieces)
- Not low-FODMAP: apple cider vinegar
- Not low-histamine: apple cider vinegar
- Not low-GI / diabetic-friendly: maple syrup → try sugar-free syrup
- Not kidney-friendly: bone-in skin-on chicken thighs
Based on listed ingredients — always check labels for allergies.
About this recipe
A one-pan roast featuring chicken thighs and carrots glazed with maple syrup, resulting in caramelised, tender meat with a sweet-savoury flavour. Ideal for a weeknight supper or casual weekend meal.
Prep
—
Cook
—
Serves
Rating
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Ingredients
Kitchen HelpShopping list
Yields:
1
4
bone-in skin-on chicken thighs
kosher salt
Freshly ground black pepper
2 tbsp .
extra-virgin olive oil
0.25 c .
apple cider vinegar
3
loves garlic — minced
0.25 c .
maple syrup
2 tbsp .
-grain mustard
1 tbsp .
fresh thyme leaves
Juice of 1/2 a lemon
3
arge carrots — peeled and sliced into 1/4”-thick rounds
Instructions
Step by step
- 1
Prep Time:
- 2
0:10
- 3
Total Time:
- 4
0:35
- 5
1
- 6
Preheat oven to 425°. Season chicken thighs with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken thighs and sear per side, then remove chicken and transfer to a plate. (Save pan drippings.)
- 7
2
- 8
Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over thighs.
- 9
3
- 10
In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken is cooked through and carrots are tender, .
- 11
4
- 12
Serve with pan sauce.
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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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