Autumn Harvest Shredded Chicken with Maple-Cranberry Glaze and Roasted Root Vegetables

Begin by preheating your oven to 400°F. Next, season 2 pounds of boneless, skinless chicken thighs with salt, pepper, and a pinch of dried thyme.

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken thighs and sear them for about 4-5 minutes on each side until golden brown.

Remove the chicken from the skillet and set it aside. In the same skillet, add 1 cup of diced carrots, 1 cup of diced parsnips, and 1 cup of diced sweet potatoes.

Sauté the vegetables for about 5 minutes until they start to soften. While the vegetables are cooking, prepare the glaze by combining 1/2 cup of cranberry sauce, 1/4 cup of pure maple syrup, and 1 tablespoon of apple cider vinegar in a small bowl.

Stir until well mixed. Return the seared chicken to the skillet, nestling it among the vegetables. Pour the maple-cranberry glaze over the chicken and vegetables, ensuring everything is well coated.

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Once done, remove the skillet from the oven and let it rest for 5 minutes. Shred the chicken using two forks and mix it with the vegetables and glaze.

Serve the dish warm, garnished with fresh parsley and a sprinkle of toasted pecans for added crunch and flavor.