Maple Dijon Chicken Thighs (Print Version)

Tender chicken thighs roasted with a vibrant maple Dijon glaze and hearty seasonal vegetables.

# 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

# How To:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - Pat chicken thighs dry and season both sides evenly with salt and 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 smooth.
04 - Arrange halved potatoes, carrot pieces, and red onion wedges on the sheet pan. Drizzle 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. Generously brush each thigh with the maple Dijon glaze, reserving 2 tablespoons for later.
06 - Roast in the preheated oven for 30 minutes.
07 - Remove pan and brush the reserved glaze onto the chicken thighs. Return to oven and roast for an additional 5 to 10 minutes, until chicken reaches an internal temperature of 165°F and skin is caramelized.
08 - Let chicken rest for 5 minutes before serving. Garnish with extra thyme if desired.

# Expert Tips:

01 -
  • One sheet pan means cleanup is barely a thought, and the vegetables roast in all those gorgeous chicken drippings.
  • The glaze creates this crackling, caramelized skin that tastes restaurant-quality but takes almost no extra effort.
  • It comes together in 50 minutes flat, making it perfect for weeknights when you want something that doesn't feel rushed.
02 -
  • Moisture is the enemy of crispy skin, so pat those thighs dry and don't cover the pan while roasting—steam will undo all your work.
  • The glaze will burn if you don't brush it on partway through; that first 30-minute period lets the chicken cook through before you add the sugary coating.
  • Internal temperature is everything with chicken thighs because unlike breasts, they can stay juicy even at 74°C (165°F), but they'll be dry and disappointing if you undercook them.
03 -
  • Save 2 tablespoons of glaze before coating the chicken—applying it fresh midway through cooking prevents it from burning and builds those beautiful lacquered layers.
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so take it out 15 minutes before roasting if you can remember.
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