Juicy chicken thighs glazed with maple-Dijon sauce, roasted alongside baby potatoes, carrots, and red onion.
# 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 cloves garlic, minced
09 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
10 - 1/2 teaspoon 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
14 - Olive oil, for drizzling
15 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - Pat chicken thighs dry using paper towels. 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 smooth.
04 - Place halved baby potatoes, peeled and cut carrots, and red onion wedges onto the prepared baking sheet. Drizzle lightly with olive oil, season with salt and pepper, then toss to coat evenly. Spread in a single layer.
05 - Nestle the seasoned chicken thighs skin side up among the vegetables on the sheet pan. Generously brush each thigh with the maple Dijon glaze, reserving approximately 2 tablespoons for later use.
06 - Roast in the preheated oven 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, or until the internal temperature reaches 165°F and the skin is deeply caramelized.
07 - Allow to rest for 5 minutes before serving. Optionally garnish with extra fresh thyme leaves.
