AIP One-Pan Maple Chicken
I love meals that are delicious and easy-to-prepare, which is why I know this AIP One-Pan Maple Chicken will become one of your favorite recipes just like it is mine.
Plus, it is not only AIP-friendly but it’s also loaded with delicious sweet potatoes and maple syrup that makes it slightly sweet, which your entire family will love.
And, if you need another reason to make it, cleaning up is a breeze! To make it even easier, line a rimmed baking tray with very lightly greased aluminum foil to make clean up a breeze. Really, you can’t get much easier than that!
Recipe Modifications and Substitutions
Of course, this AIP One-Pan Maple Chicken recipe is delicious as-is.
But you might not have all of the ingredients on hand. Or you just might not care for all of the ingredients, and that’s okay!
There are plenty of modifications and substitutions you can make, and the recipe will still turn out to be absolutely delicious.
- You can use bone-in, skin-on chicken breasts if you are not a fan of chicken thighs or you just have chicken breasts in your freezer.
- You can absolutely use boneless, skinless chicken thighs or breasts. However, the cooking time is faster than bone-in, skin-on chicken. Simply place the vegetables in the oven to bake for 10 to 15 minutes and then add the chicken and continue to bake for 20 to 25 minutes or until chicken is cooked through.
- You can use just carrots or just sweet potatoes if you don’t have both or just prefer one more than the other.
- Other root vegetables can be used as well. Parsnips are delicious in this recipe and taste great with sweet potatoes and carrots.
- Winter squash can be used as well but be sure to cut them in about 1-inch (2.5 cm) cubes. Butternut squash, acorn squash, delicata squash, and even fresh (not canned) pumpkin would taste amazing.
Bonus cooking tip: Feel free to double (or even triple) the glaze for a sweeter and stickier dish.
Other One-Pan AIP Dishes To Try
Can’t get enough of one-pan dishes? Neither can I, and here are some of my favorite ones that you can easily make and spend very little time cleaning up.
And if you are hungry for more easy-to-prepare recipes, then check out all of my AIP Crockpot Recipes as well as my AIP Pressure Cooker Recipes.
- 4 bone-in chicken thighs (with skin on) (1.3 lb or 600 g)
- 3 large carrots (8 oz or 227 g)
- 2 small sweet potatoes (9 oz or 260 g)
- 6 sprigs of fresh thyme, leaves removed
- 1 Tablespoon (15 ml) olive oil
- 1 to 2 Tablespoons (15 to 30 ml) maple syrup (or to taste)
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) cinnamon
- Preheat the oven to 400 F (200 C). Lightly grease a casserole dish and set aside.
- Cut the ends off the sweet potatoes and cut into about 1-inch (2.5 cm) pieces. If desired, peel the sweet potato but leaving the skin on will add more fiber to the dish. (Be sure to scrub the sweet potatoes well if not peeling.)
- Cut the ends off the carrots and chop into about 1-inch (2.5 cm) pieces.
- Place the carrots and sweet potatoes at the bottom of the prepared casserole dish and nestle the chicken thighs on top.
- In a small bowl, whisk to combine the olive oil, maple syrup, salt and cinnamon. Drizzle the glaze over the chicken and vegetables, making sure to coat the chicken well. Place the fresh thyme on top of the chicken.
- Place the casserole dish in the oven and bake for 30 to 40 minutes, until golden, slightly caramelized and the chicken is cooked through with an internal temperature of 165 F (74 C).
- Remove from the oven and let cool slightly before serving.
All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 19 g
- Calories: 318
- Sugar: 8 g
- Fat: 18 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 17 g