Maple Dijon Chicken Thighs (Printable Version)

Juicy chicken thighs with a sweet tangy glaze and roasted vegetables, perfect for a quick, flavorful dinner.

# 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 thyme
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

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
03 - Combine maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, and smoked paprika in a small bowl. Whisk until fully incorporated.
04 - Spread baby potatoes, carrots, and red onion on the lined baking sheet. Drizzle vegetables with olive oil, season with salt and pepper, toss gently, and arrange in an even layer.
05 - Nestle the chicken thighs skin side up among the vegetables. Generously brush each thigh with the prepared maple Dijon glaze, reserving about 2 tablespoons for later.
06 - Roast in the preheated oven for 30 minutes. Remove the pan and brush the chicken with the remaining glaze. Return to the oven and continue roasting for 5 to 10 minutes, until the chicken reaches an internal temperature of 165°F and the skin is caramelized.
07 - Allow the chicken to rest for 5 minutes before serving. Garnish with additional fresh thyme if desired.

# Expert Advice:

01 -
  • The glaze caramelizes into this burnished crust while the meat underneath stays impossibly juicy.
  • Everything roasts on one pan, which means your kitchen doesn't explode and cleanup is almost laughable.
  • It tastes like you fussed over it for hours, but you're actually done in under an hour.
02 -
  • Don't skip the drying step on the chicken—moisture is the enemy of crispy skin, and it's the thing that makes this dish sing.
  • Reserve some glaze for the second brush—this is what prevents the first layer from burning and gives you that glossy, caramelized finish.
  • Bone-in thighs take the full thirty-five minutes; if you use boneless for some reason, reduce the time to about twenty-five minutes or you'll end up with overcooked, dry chicken.
03 -
  • If your skin isn't crisping up the way you want by the end, turn on the broiler for the last two or three minutes—watch it like a hawk though, because broiler settings vary wildly and you can go from golden to charred in about ninety seconds.
  • This dish reheats beautifully in a 350°F oven for about fifteen minutes, which means it's genuinely good as a leftover if you somehow have any.
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