- 1
Preheat your oven to 400°F (200°C).
- 2
Pat chicken thighs very dry with paper towels. Season generously with 1/2 tsp salt, 1/4 tsp pepper, and 2 minced garlic cloves. Let sit at room temperature for 15-20 minutes.
- 3
In a large bowl, toss the carrots, parsnips, sweet potato, Brussels sprouts, and mushrooms with 1 tbsp olive oil, the remaining 1/2 tsp salt, 1/4 tsp pepper, 2 minced garlic cloves, fresh thyme, and rosemary. Spread the vegetables in a single layer on a large baking sheet.
- 4
Roast vegetables for 20 minutes while you sear the chicken.
- 5
Heat 1 tbsp olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Once shimmering, place chicken thighs skin-side down in the skillet. Sear for 6-8 minutes, until the skin is deeply golden brown and crispy.
- 6
Flip chicken thighs and sear for another 2-3 minutes. Transfer the skillet directly to the oven alongside the vegetables.
- 7
Continue roasting the chicken and vegetables for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
- 8
Remove chicken and vegetables from the oven. Transfer chicken to a cutting board, tent with foil, and let rest for 5-10 minutes. Keep vegetables warm.
- 9
Place the skillet (used for chicken) over medium heat on the stovetop. Add the minced shallot and cook for 1-2 minutes until softened. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by about half, approximately 5-7 minutes, until slightly thickened.
- 10
Remove from heat, stir in the maple syrup and butter until melted and emulsified. Taste and adjust seasoning if needed.
- 11
To serve, arrange a bed of roasted vegetables on each plate. Top with a roasted chicken thigh and spoon the apple cider pan sauce generously over the chicken and vegetables. Garnish with fresh parsley or chives, if desired.
