Maple Dijon Chicken Thighs (Print version)

Tender chicken thighs glazed with a maple-Dijon sauce, roasted alongside baby potatoes, carrots, and onion.

# What You'll Need:

→ Chicken

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

→ Maple Dijon Glaze

04 - 1/4 cup pure maple syrup
05 - 3 tbsp Dijon mustard
06 - 2 tbsp olive oil
07 - 2 tbsp apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
10 - 1/2 tsp 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

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - Pat the chicken thighs dry with paper towels and 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 - Arrange halved baby potatoes, carrots, and red onion wedges on the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly and spread in a single layer.
05 - Nestle the seasoned chicken thighs skin side up among the vegetables. Brush each thigh generously 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 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 caramelized.
07 - Remove from oven and allow chicken to rest for 5 minutes before serving. Optionally, garnish with extra fresh thyme leaves.

# Expert Tips:

01 -
  • The glaze caramelizes into this glossy amber shell while the meat stays tender and succulent inside.
  • Everything cooks on one pan, which means minimal cleanup on nights when you're already tired.
  • It tastes like you fussed, but honestly, you just whisked five ingredients together.
02 -
  • Don't skip patting the chicken dry—wet skin will never get crispy, no matter how hot your oven is, and that crust is half the point.
  • Bone-in thighs are more forgiving than breasts; they stay moist even if you accidentally leave them in a few minutes too long, which is a gift.
03 -
  • Save the glaze drippings from the pan—drizzle them over the finished dish or use them as a light sauce for grains, and suddenly dinner feels even more composed.
  • Letting the maple syrup come to room temperature before whisking makes the glaze smoother and easier to brush on without it running off immediately.
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