Autumn Harvest Baked Chicken with Maple-Apple Glaze and Root Vegetable Medley

Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of pure maple syrup, 1/4 cup of apple cider, 1 tablespoon of Dijon mustard, and 1 teaspoon of ground cinnamon to create the glaze.

Set aside. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy.

Flip the chicken thighs and pour the maple-apple glaze over them, ensuring they are well coated. Add 2 cups of diced seasonal root vegetables, such as carrots, parsnips, and sweet potatoes, around the chicken in the skillet.

Drizzle the vegetables with an additional tablespoon of olive oil and season with salt, pepper, and 1 teaspoon of dried thyme.

Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley for a pop of color and serve with the roasted root vegetables on the side.