Maple Dijon Chicken Thighs (Print Version)

Juicy chicken thighs glazed with maple Dijon sauce, roasted alongside seasonal vegetables for dinner.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (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

# Method:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Pat the chicken thighs dry 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 - Place baby potatoes, carrots, and red onion on the prepared pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread vegetables in a single layer.
05 - Nestle the chicken thighs skin side up among the vegetables. Brush each thigh generously with the maple Dijon glaze, reserving about 2 tablespoons for later.
06 - Roast in the preheated oven for 30 minutes. Remove from oven, brush the chicken with the remaining glaze, then return to roast for an additional 5 to 10 minutes until the internal temperature reaches 165°F and the skin is caramelized.
07 - Allow to rest for 5 minutes before serving. Garnish with extra thyme leaves if desired.

# Expert Advice:

01 -
  • The chicken skin gets crackling and deeply caramelized while the meat beneath stays succulent.
  • Everything cooks on one sheet, which means fewer dishes and a genuinely simple cleanup.
  • The maple-Dijon glaze walks that perfect line between sweet and tangy—not heavy, not complicated.
02 -
  • Do not skip patting the chicken dry; even a little moisture prevents the skin from crisping properly.
  • The glaze will burn easily, so the two-stage roasting matters—a long slow roast means pale, rubbery skin.
  • Check the temperature of the thickest part of the thigh, not the thinnest; this is the last place to cook through.
03 -
  • If your oven runs cool, the skin might not crisp enough in the second five minutes—trust your eyes and give it a few extra minutes if needed.
  • Halving the potatoes ensures they finish cooking at the same time as the chicken; if they're whole, they'll be hard in the middle.
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