Maple Dijon Chicken Thighs (Printable)

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

# 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
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 Directions:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - Pat chicken thighs dry and season both sides with kosher salt and black pepper.
03 - Whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, and smoked paprika until combined.
04 - Place halved baby potatoes, carrots, and red onion wedges on the sheet pan; drizzle with olive oil, season with salt and pepper, toss to coat evenly.
05 - Nestle chicken thighs skin side up among the vegetables and brush each with the maple Dijon glaze, reserving 2 tablespoons of glaze for later.
06 - Roast in the oven for 30 minutes, then remove pan and brush chicken with the remaining glaze; return to oven and roast 5 to 10 minutes longer until chicken reaches 165°F internally and skin is caramelized.
07 - Allow to rest for 5 minutes before serving; garnish with additional thyme if desired.

# Expert Advice:

01 -
  • Bone-in thighs stay ridiculously juicy while the skin crisps up into something you'll want to eat straight off the pan.
  • One sheet pan means one thing to wash, and the vegetables roast in the chicken fat so they taste impossibly good.
  • The whole thing comes together in under an hour, so it actually works on a weeknight when you're tired.
02 -
  • Bone-in skin-on thighs are non-negotiable if you want juicy chicken; boneless thighs cook faster but taste like they're apologizing for existing.
  • Don't skip patting the chicken dry—I learned this the hard way with soggy skin, and it changed everything once I fixed it.
  • The glaze will caramelize and brown on the pan, which looks slightly burnt but is actually the best part; that's the Maillard reaction doing its job.
03 -
  • Make extra glaze and keep it in a jar in the fridge—it's incredible drizzled over roasted vegetables or stirred into plain yogurt for a glaze.
  • If your sheet pan has a rim, angle the pan slightly so fat pools on one side and you can use a spoon to baste the chicken halfway through; it makes the skin even crispier.
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