Honey-Maple Chicken with Roasted Root Vegetables
Honey-Maple Chicken with Roasted Root Vegetables
Ingredients
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1/2 pound parsnips, peeled and cut into 2-inch chunks
- 1 sweet potato, large, peeled and cut into 1 1/2-inch chunks
- 1 yellow onion, medium, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
For the Honey-Maple Glaze
- 1/2 cup honey
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 2
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side until golden brown. This step adds depth of flavor. Transfer the seared chicken to the slow cooker.
⏱️ 8 min
- 3
Add the chopped carrots, parsnips, sweet potato, and yellow onion to the slow cooker, arranging them around the chicken. Season the vegetables with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 4
In a medium bowl, whisk together the honey, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, grated fresh ginger, and low-sodium soy sauce until all ingredients are well combined.
⏱️ 3 min
- 5
Pour the honey-maple glaze evenly over the chicken and vegetables in the slow cooker.
⏱️ 1 min
- 6
Cover the slow cooker and cook on high for 3 1/2 to 4 hours, or on low for 7 to 8 hours, until the chicken is fork-tender and the root vegetables are easily pierced.
⏱️ 240 min
- 7
Once cooked, carefully remove the chicken and vegetables to a serving platter. Cover them loosely with foil to keep warm while you prepare the sauce.
⏱️ 2 min
- 8
If you desire a thicker sauce, whisk the cornstarch and cold water together in a small bowl to create a smooth slurry. Carefully pour the liquid from the slow cooker into a small saucepan. Bring the liquid to a simmer over medium heat on the stovetop. Whisk in the cornstarch slurry and cook, stirring constantly, for 1 to 2 minutes until the sauce has thickened to your desired consistency.
⏱️ 5 min
- 9
Pour the thickened sauce over the chicken and vegetables on the serving platter. Garnish generously with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey-Maple Chicken with Roasted Root Vegetables
Ingredients
For the Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1/2 pound parsnips, peeled and cut into 2-inch chunks
- 1 sweet potato, large, peeled and cut into 1 1/2-inch chunks
- 1 yellow onion, medium, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
For the Honey-Maple Glaze
- 1/2 cup honey
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min - 2
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side until golden brown. This step adds depth of flavor. Transfer the seared chicken to the slow cooker.
⏱️ 8 min - 3
Add the chopped carrots, parsnips, sweet potato, and yellow onion to the slow cooker, arranging them around the chicken. Season the vegetables with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 4
In a medium bowl, whisk together the honey, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, grated fresh ginger, and low-sodium soy sauce until all ingredients are well combined.
⏱️ 3 min - 5
Pour the honey-maple glaze evenly over the chicken and vegetables in the slow cooker.
⏱️ 1 min - 6
Cover the slow cooker and cook on high for 3 1/2 to 4 hours, or on low for 7 to 8 hours, until the chicken is fork-tender and the root vegetables are easily pierced.
⏱️ 240 min - 7
Once cooked, carefully remove the chicken and vegetables to a serving platter. Cover them loosely with foil to keep warm while you prepare the sauce.
⏱️ 2 min - 8
If you desire a thicker sauce, whisk the cornstarch and cold water together in a small bowl to create a smooth slurry. Carefully pour the liquid from the slow cooker into a small saucepan. Bring the liquid to a simmer over medium heat on the stovetop. Whisk in the cornstarch slurry and cook, stirring constantly, for 1 to 2 minutes until the sauce has thickened to your desired consistency.
⏱️ 5 min - 9
Pour the thickened sauce over the chicken and vegetables on the serving platter. Garnish generously with fresh chopped parsley before serving.
⏱️ 1 min