The Easiest Fall Chicken Dinner You Will Ever Make

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on) (Trim excess overhanging skin for even roasting)
• 6 pieces Chicken Legs (drumsticks) (Bone‑in, skin‑on)
• 4 tablespoons Maple Syrup (3 tbsp for marinade, 1 tbsp for final glaze)
• 1/4 cup Balsamic Vinegar
• 1/2 cup Dry White Wine (Use a cooking‑grade wine; substitute with chicken stock if desired)
• 1/2 cup Olive Oil (Divided: 1/4 cup for marinade, 1/4 cup for coating vegetables)
• 2 teaspoons Dijon Mustard
• 2 teaspoons Diamond Crystal Kosher Salt (For marinade; additional pinch for vegetables)
• 2 teaspoons Dried Sage
• 2 teaspoons Dried Thyme
• 1/2 teaspoon Black Pepper (Freshly ground)
• 3 pieces Yukon Gold Potatoes (Cut into large, uniform pieces)
• 2 large pieces Carrots (Cut into bite‑size chunks)
• 3 medium pieces Parsnips (Cut into similar size as potatoes and carrots)
• 1 pound Brussels Sprouts (Trim ends; halve large sprouts)
• 3 heads Garlic Heads (Top sliced off for roasting)

Instructions

1. Trim Excess Skin

   Using a sharp knife, trim away any overhanging skin from the chicken thighs and legs so the pieces have a neat appearance and cook evenly.

   Time: PT5M

2. Make the Marinade

   In a mixing bowl whisk together 3 tbsp maple syrup, 1/4 cup balsamic vinegar, 1/2 cup dry white wine, 1/4 cup olive oil, 2 tsp Dijon mustard, and 2 tsp kosher salt until smooth.

   Time: PT5M

3. Marinate the Chicken

   Place the trimmed chicken pieces in the bowl, toss to coat evenly, then cover and refrigerate for at least 2 hours (overnight is best). Flip halfway through for even coverage.

   Time: PT2H

4. Prep Vegetables & Garlic

   While the chicken marinates, chop the potatoes, carrots, and parsnips into similar‑sized chunks. Trim Brussels sprouts, halving the large ones. Slice the tops off the three garlic heads.

   Time: PT15M

5. Preheat Oven

   Set the oven to 425°F (218°C) and let it fully preheat.

   Time: PT10M

   Temperature: 425°F

6. Par‑Roast Vegetables

   Spread the potatoes, carrots, parsnips, Brussels sprouts, and the sliced garlic heads in the high‑walled pan. Drizzle with 1/4 cup olive oil, sprinkle 2 tsp sage, 2 tsp thyme, a pinch of salt, and black pepper. Toss to coat, then roast for 25 minutes.

   Time: PT25M

   Temperature: 425°F

7. Add Chicken and Roast at High Heat

   Remove the pan, arrange the marinated chicken pieces skin‑side up on top of the vegetables, and pour any remaining marinade over everything.

   Time: PT10M

   Temperature: 425°F

8. Lower Temperature and Finish Roasting

   Reduce oven temperature to 375°F (190°C) and continue roasting for 45 minutes, or until the thickest part of the thigh reaches at least 185°F (85°C) and the vegetables are fork‑tender.

   Time: PT45M

   Temperature: 375°F

9. Maple Glaze

   Remove the pan, brush each chicken piece with the remaining 1 tbsp maple syrup. If you like extra caramelization, place under the broiler for 30‑45 seconds, watching closely.

   Time: PT5M

10. Rest and Serve

    Transfer the chicken and vegetables to a serving platter, cover loosely with foil, and let rest for 10 minutes before carving. Serve hot, optionally squeezing the roasted garlic cloves over the top.

    Time: PT10M

Nutrition Facts

Calories

847

Protein

45g

Carbohydrates

38g

Fat

38g

Fiber

5g