Maple Oven Baked Chicken with Vegetables

This chicken with vegetables recipe is both easy and convenient! Paired with simple root vegetables, this juicy oven baked chicken is full of flavor and perfect for any weeknight dinner!

Especially when it’s paired with a side of savory and flavorful rice!

Best Baked Chicken

Oven baked chicken is delicious, especially when it’s paired with some delicious fresh vegetables. While you can use a whole chicken for this recipe, I decided to simplify things by using boneless skinless thighs and drumsticks.

Here’s why this recipe works so well:

• it’s a one pan meal which means less mess and cleanup,
• moist oven baked chicken that’s full of savory flavors,
• a complete dinner is ready and on the table in 40 minutes!

Ingredients You’ll Need

I made it a point to only use simple ingredients for this oven baked chicken. Fresh sweet root vegetables provide so much flavor, especially when paired with fresh thyme and maple syrup.

Baked Chicken Seasoning

To start, you’ll need to season each piece of chicken. The dry seasonings I use are simple and you probably already have them in your pantry. Place the thighs and drumsticks in an oven safe dish and season with poultry seasoning, salt, and pepper. Set aside.

Next, chop the carrots, sweet potatoes, and red onions. Wash the vegetables, but keep the peelings on. I’ll tell you why a little bit farther down in the article.

Now it’s time to assemble. Arrange the chicken and vegetables in a 9X13 Pyrex dish. Place the carrots, sweet potatoes, and red onion in the dish along with the seasoned chicken pieces. Drizzle with maple syrup and olive oil. Add the fresh thyme on top.

Oven Baked Chicken Thighs and Drumsticks

Once the oven has preheated to 375 degrees fahrenheit, place the dish in the oven and bake uncovered for about 35-40 minutes, or until your chicken reaches an internal temperature of 165 degrees. Make sure the chicken is done, but not overcooked.

These baked boneless chicken thighs and drumsticks will be a beautiful golden brown when you pull them out of the oven. Once done, let it cool for 5 to 8 minutes before serving. There will be the most flavorful juice at the the bottom of the pan. I take a spoonful of the juice and pour it over the chicken when I serve it on plates!

Does This Recipe Work With Other Types of Chicken?

Yes! If you don’t like dark meat, chicken breasts work as a great substitute. You can also use a whole chicken, but that takes longer and requires a bit more effort.

Tips For Cooking Vegetables

• I love sweet root vegetables so I use carrots, sweet potatoes, and red onion in this recipe. They pair extremely well with the maple syrup used in this dish.
• Want to add other vegetables? Go for it! I’ve used brussels sprouts, red potatoes, and pearl onions and they turned out delish!
• Don’t peel the vegetables! The skins on the carrots and sweet potatoes contain a ton of nutrition. Once the chicken and vegetable recipe is cooked, you would never know the skins were kept on. They come out super soft, tender, and delish!

Chef Notes

• Olive Oil – Use a flavored olive oil whenever possible. It enhances the flavor.
• Cooking Time – Because I’m cooking dark meat in the oven at 375 degrees, it usually takes a good 40 minutes to get the thighs and drumsticks done. Some people will argue and say it should only take 30-35 minutes to fully cook. To ensure it is cooked all the way through, use an internal meat thermometer to ensure the internal temperature reaches 165 degrees before you pull it out of the oven.
• Covered or Uncovered? – You can either bake it covered with aluminum foil, a top, or leave it uncovered. I choose to leave it uncovered because I love the golden brown roasted chicken pieces.
• Can I Use a Le Creuset Instead of a Pyrex Dish? –  Yes. A Le Creuset work amazing for this recipe, but not everyone has one so a Pyrex Dish gets the job done.
• Leftovers – store any leftovers in an airtight container for up to 3-4 days in the refrigerator. Don’t freeze the leftovers. This dish is best fresh.

Serving Suggestions

• If you want to add a green vegetable to this recipe, try my Roasted Green Beans with Mushrooms, Balsamic and Parmesan. These are coated with a flavored balsamic vinegar for a delicious depth of flavor.
• Want a salad? Pair it with my Brussels Sprout Salad.
• I love dipping these Herb Sourdough Ciabatta Rolls in the juice from the bottom of the pan.

This easy baked chicken dinner is easy to make, healthy, and nutritious.  I often find myself cutting up extra sweet potatoes, carrots and red onions so I can roast them separately to have extras as a side dish. Speaking of extras, this dish makes a lot and provides the most flavorful leftovers!

Other Oven Chicken Recipes

• Easy Balsamic Roasted Chicken Sheet Pan Supper
• Creamy Chicken Curry
• Lemon Mustard Chicken with Red Potatoes in Foil
• Rosemary Dijon Baked Chicken Breast
• Peach Balsamic Chicken

If you loved this recipe, give this recipe a star review! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #recipesworthrepeating and tagging me @recipesworthrepeating.

Maple Oven Baked Chicken with Vegetables

This chicken and vegetable recipe is both easy and convenient! Paired with simple root vegetables, this juicy baked chicken is full of flavor and perfect for any weeknight dinner!

5 from 11 votes

Print Pin Rate

Course: dinner

Cuisine: American

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 6 people

Calories: 468kcal

Author: Amanda Mason

Ingredients

• 2.5 lbs chicken thighs and drumsticks, (I like boneless/skinless thighs and drumsticks with skin on)
• 2 cups carrots, cut into 1-inch pieces
• 3 cups sweet potatoes, cut into 1-inch pieces
• 1/2 red onion, cut into 1-inch pieces
• 1/2 cup maple syrup, (I use organic)
• 2 Tablespoons extra Virgin Olive Oil
• 2 Tablespoons fresh thyme sprigs
• poultry seasoning, to taste
• salt, to taste
• pepper, to taste

Instructions

• Preheat the oven to 375 degrees Fahrenheit. 
• Arrange the chicken in a 9X13 in Pyrex dish. Sprinkle chicken with poultry seasoning, salt and pepper. 
• Chop the vegetables and place the carrots, sweet potatoes, and red onion in the dish. Drizzle with maple syrup and olive oil. Add fresh thyme on top.
• Bake for 35-40 minutes, or until your chicken pieces have reached an internal temperature of 165 degrees Fahrenheit. 
• Let the dish cool for 5 to 8 min before serving. Refrigerate any leftovers.

Notes

• I love sweet root vegetables so I use carrots, sweet potatoes, and red onion in this recipe. They pair extremely well with the maple syrup used in this dish.
• Want to add other vegetables? Go for it! I've used brussels sprouts, red potatoes, and pearl onions and they turned out delish!
• Don't peel the vegetables! The skins on the carrots and sweet potatoes contain a ton of nutrition. Once the chicken and vegetable recipe is cooked, you would never know the skins were kept on. They come out super soft, tender, and delish!
• Olive Oil - Use a flavored olive oil whenever possible. It enhances the flavor.
• Cooking Time - Because I'm cooking dark meat in the oven at 375 degrees, it usually takes a good 40 minutes to get the thighs and drumsticks done. Some people will argue and say it should only take 30-35 minutes to fully cook. To ensure it is cooked all the way through, use an internal meat thermometer to ensure the internal temperature reaches 165 degrees before you pull it out of the oven.
• Covered or Uncovered? - You can either bake it covered with aluminum foil, a top, or leave it uncovered. I choose to leave it uncovered because I love the golden brown roasted chicken pieces.
• Can I Use a Le Creuset Instead of a Pyrex Dish? -  Yes. A Le Creuset work amazing for this recipe, but not everyone has one so a Pyrex Dish gets the job done.
• Leftovers - store any leftovers in an airtight container for up to 3-4 days in the refrigerator. Don't freeze the leftovers. This dish is best fresh.

Nutrition

Calories: 468kcal | Carbohydrates: 36g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 158mg | Potassium: 677mg | Fiber: 3g | Sugar: 21g | Vitamin A: 16740IU | Vitamin C: 6.8mg | Calcium: 80mg | Iron: 1.7mg

Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!

Update Notes: This post was originally published in March 2012, but was re-published with updated step-by-step instructions, pictures and tips in March 2020.