Oregano-Infused Maple Chicken with Veggies
Experience the unique blend of savory and sweet in this Oregano-Infused Maple Chicken with Roasted Veggies. Juicy chicken thighs, marinated in a maple glaze infused with fragrant oregano, are accompanied by colorful baby potatoes and caramelized Brussels sprouts. This easy one-pan meal is perfect for family dinners or gatherings, ready to serve in just 45 minutes.
ingredients
- 4 bone-in chicken thighs
- 1 lb baby potatoes, halved
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup pure maple syrup
- 3 Tbsp brown sugar
- 1 lemon, zested
- 1/3 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 Tbsp Dijon mustard
- 1/3 cup olive oil
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 Tbsp oregano
- Fresh parsley, chopped, for garnish
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a small bowl, whisk together maple syrup, brown sugar, lemon zest, lemon juice, garlic, Dijon mustard, olive oil, onion powder, garlic powder, smoked paprika, salt, pepper, and oregano.
- 3.
Place chicken thighs in a large bowl and pour half of the marinade over them, allowing to marinate for about 10 minutes.
- 4.
Arrange halved baby potatoes and Brussels sprouts on a large baking sheet, drizzling with the remaining marinade and tossing to coat.
- 5.
Position the marinated chicken thighs on top of the vegetables, skin-side facing up.
- 6.
Roast in the preheated oven for 30-35 minutes or until the chicken's internal temperature reads 165°F (74°C) and the veggies are tender and golden brown.
- 7.
Baste the chicken with pan juices halfway through roasting for enhanced flavor.
- 8.
Once cooked, garnish with freshly chopped parsley before serving. Enjoy!
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