Maple Dijon Chicken Thighs (Printable Version)

Juicy chicken thighs glazed with a sweet maple Dijon sauce and roasted alongside baby potatoes and carrots.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Maple Dijon Glaze

04 - 1/4 cup pure maple syrup
05 - 3 tbsp Dijon mustard
06 - 2 tbsp olive oil
07 - 2 tbsp apple cider vinegar
08 - 2 garlic cloves, minced
09 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
10 - 1/2 tsp smoked paprika

→ Vegetables

11 - 14 oz baby potatoes, halved
12 - 9 oz carrots, peeled and cut into 2-inch pieces
13 - 1 red onion, cut into wedges

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Pat chicken thighs dry and season both sides evenly with kosher salt and freshly ground black pepper.
03 - In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, and smoked paprika until well combined.
04 - Arrange halved baby potatoes, carrot pieces, and red onion wedges on the sheet pan. Drizzle with olive oil, season with salt and pepper, toss to coat, then spread into an even layer.
05 - Nestle the seasoned chicken thighs skin side up among the vegetables. Brush each piece generously with the prepared maple Dijon glaze, reserving about 2 tablespoons for later.
06 - Roast in the preheated oven for 30 minutes. Remove from oven, brush chicken with remaining glaze, then return to oven and cook an additional 5 to 10 minutes until chicken reaches an internal temperature of 165°F and the skin is caramelized.
07 - Allow to rest for 5 minutes before serving. Garnish with extra thyme leaves if desired.

# Expert Pointers:

01 -
  • One sheet pan means one thing to wash, which honestly matters more than any cooking blog will admit.
  • The maple-Dijon glaze tastes like you spent way more time on dinner than you actually did.
  • Bone-in thighs forgive you a little—they're hard to dry out, so there's built-in insurance against kitchen mishaps.
02 -
  • Don't skip patting the chicken dry—wet skin will never crisp up the way you want it to, and that's usually where people get disappointed.
  • If your glaze starts looking dark or the edges of your vegetables are charring too fast, tent the pan loosely with foil for the last few minutes, but you actually want some caramelization, so don't be too timid.
03 -
  • If you're cooking for people with different vegetable preferences, you can prep some vegetables separately and add them to the pan partway through so everyone gets what they like.
  • The glaze can be made up to a day ahead and stored in the fridge, which means you can do the prep work when you have mental energy and just assemble the pan when you get home.
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