Maple Dijon Chicken Thighs (Printable)

Juicy chicken thighs glazed in maple Dijon, roasted with potatoes, carrots, and red onion for a quick dinner.

# What You 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 garlic cloves, 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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Pat chicken thighs dry and season both sides evenly with kosher salt and black pepper.
03 - Whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, and smoked paprika until smooth.
04 - Place baby potatoes, carrots, and red onion on the sheet pan. Drizzle lightly with olive oil, season with salt and pepper, then toss to coat and spread in an even layer.
05 - Nestle chicken thighs skin side up among the vegetables. Brush each thigh generously with the maple Dijon glaze, reserving 2 tablespoons for later.
06 - Roast for 30 minutes. Remove the pan, brush the chicken with the reserved glaze, then return to the oven for an additional 5 to 10 minutes until internal temperature reaches 165°F and skin is caramelized.
07 - Allow to rest for 5 minutes before serving. Garnish with extra thyme if desired.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the skin gets shatteringly crisp and caramelized.
  • Everything roasts on one sheet pan, which means minimal cleanup and maximum flavor as the vegetables soak up all those savory drippings.
  • The sweet-tangy-spicy glaze tastes like you spent way more time in the kitchen than you actually did.
02 -
  • Brush the chicken a second time just before the final minutes of cooking—this is what creates that glossy, caramelized exterior instead of a flat glaze.
  • Don't skip patting the chicken dry; wet skin will never crisp properly no matter how hot your oven is.
  • If your vegetables aren't browning by the time the chicken is done, crank up the oven temperature slightly or give them a head start by roasting them alone for 10 minutes first.
03 -
  • Room-temperature chicken thighs cook more evenly than cold ones straight from the fridge, so take them out about 15 minutes before roasting if you remember.
  • Don't wash the roasting pan immediately after serving—let it cool slightly, then deglaze it with a little water or white wine to create a simple pan sauce that tastes even better than the glaze.
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