Maple Dijon Chicken Thighs (Print Version)

Tender chicken thighs glazed in sweet maple and tangy Dijon, roasted with baby potatoes, carrots, and red onion.

# What You'll Need:

→ Chicken

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

→ Maple Dijon Glaze

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

→ Vegetables

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

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - Pat chicken thighs dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
03 - Whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, and smoked paprika in a small bowl until well combined.
04 - Place baby potatoes, carrots, and red onion on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread vegetables in a single layer.
05 - Nestle chicken thighs skin side up among the vegetables. Brush each thigh generously with the maple Dijon glaze, reserving about 2 tablespoons.
06 - Roast in the preheated oven for 30 minutes. Remove from oven, brush chicken with reserved glaze, then return to oven for an additional 5 to 10 minutes, until internal temperature reaches 165°F and skin is caramelized.
07 - Allow chicken to rest for 5 minutes before serving. Optionally, garnish with fresh thyme leaves.

# Top Tips:

01 -
  • One sheet pan means you roast everything together, so your vegetables soak up all that sticky-sweet glaze.
  • The maple and mustard combination tastes like you spent hours developing it, but it comes together in two minutes.
  • Bone-in thighs practically cook themselves and stay impossibly moist, even if you forget about them for a few extra minutes.
02 -
  • Don't skip the drying step with paper towels—wet skin steams instead of crisps, and you'll regret it when you bite into soggy skin instead of that shattering crust.
  • Bone-in thighs are more forgiving than breast meat; even if you roast for a few minutes longer, they won't dry out, which means less anxiety and better results.
  • The second glaze coat in the last few minutes is what gives you that Instagram-worthy caramelization and locks in a sticky-sweet finish.
03 -
  • Make the glaze while the oven preheats so you're never waiting or rushing through that step; it takes 90 seconds and changes everything.
  • If you love crispy skin above all else, tent the vegetables loosely with foil for the first 25 minutes so they roast gently while the chicken skin gets the heat it needs to shatter and crackle.
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