Pin it There's something almost meditative about the moment when you pull a sheet pan out of the oven and the kitchen fills with that maple-mustard aroma—sharp, sweet, unmistakably savory. I discovered this recipe on a Wednesday evening when I had exactly 50 minutes, hungry people coming over, and zero energy for complexity. The chicken thighs were already in my freezer, the vegetables were sitting in my crisper drawer, and I had a half-empty jar of Dijon mustard that felt like it was asking for a purpose. What emerged was this glossy, caramelized wonder that somehow felt both effortless and impressive.
I made this for my sister's surprise visit last fall, and she actually asked for the recipe before dessert was served—that's when I knew it belonged in regular rotation. The roasted carrots turned almost candy-like at the edges, the potatoes soaked up all that glossy sauce, and everyone went quiet for those first few bites, which is the highest compliment any home cook can receive.
Ingredients
- Bone-in, skin-on chicken thighs (8 pieces, about 1.2 kg): These are non-negotiable for juiciness; the bone keeps everything moist and the skin gets gorgeously crispy when brushed with the glaze.
- Pure maple syrup (1/4 cup): Real maple syrup has a deeper flavor than the imitation stuff and won't burn as easily under high heat.
- Dijon mustard (3 tbsp): This is your emulsifier and your tang; it binds the glaze and keeps it from being sickeningly sweet.
- Olive oil (2 tbsp): Helps the glaze coat everything evenly and prevents sticking on the sheet pan.
- Apple cider vinegar (2 tbsp): The acid brightens everything and cuts through the richness of the chicken skin.
- Fresh garlic (2 cloves, minced): Minced small so it cooks into the glaze rather than sitting as little chunks.
- Fresh thyme (1 tbsp): Dried thyme works but fresh adds an herbaceous brightness that feels intentional.
- Smoked paprika (1/2 tsp): Adds a whisper of smokiness that makes people ask what your secret ingredient is.
- Baby potatoes (400 g, halved): Halving them ensures they cook through in 35 minutes without becoming mushy.
- Carrots (250 g, cut into 2-inch pieces): Cut consistently so they cook evenly and caramelize at the same rate as the potatoes.
- Red onion (1 whole, cut into wedges): The sweetness intensifies when roasted, and the red color keeps the pan visually interesting.
- Kosher salt and black pepper: Season the chicken and vegetables separately so flavor isn't just on the surface.
Instructions
- Heat your oven and prep your pan:
- Set the oven to 220°C (425°F) and line a large sheet pan with parchment paper or foil—this isn't just for easy cleanup, it prevents the vegetables from sticking and browning unevenly on hot spots. The parchment also makes the glaze less likely to burn onto the pan itself.
- Dry and season the chicken:
- Pat each chicken thigh thoroughly with paper towels; any moisture on the skin will steam instead of crisp. Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the skin.
- Whisk together the glaze:
- In a small bowl, combine the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, and smoked paprika. Whisk until the glaze is smooth and emulsified—you want the oil to incorporate fully so it clings to the chicken rather than pooling separately.
- Arrange the vegetables:
- Toss the potatoes, carrots, and red onion wedges with a little olive oil, kosher salt, and black pepper on the prepared sheet pan, spreading them in a single layer with space between pieces. This spacing allows them to roast rather than steam.
- Position the chicken and apply the first coat:
- Nestle the chicken thighs skin-side up among the vegetables, leaving some room so air can circulate. Brush each thigh generously with the maple-Dijon glaze using a pastry brush, reserving about 2 tablespoons for the second application partway through.
- Roast for the first 30 minutes:
- Slide the pan into the preheated oven and let everything cook untouched—the chicken skin will begin to crisp and the vegetables will start caramelizing at the edges. You'll know you're halfway through when the kitchen smells undeniably delicious.
- Brush and finish roasting:
- Remove the pan carefully, brush each chicken thigh with the remaining reserved glaze, and return to the oven for another 5 to 10 minutes. Check that the internal temperature reaches 74°C (165°F) with a meat thermometer inserted into the thickest part without touching bone; the skin should be deeply caramelized and glossy.
- Rest before serving:
- Let the sheet pan sit at room temperature for 5 minutes so the chicken firms up and the juices redistribute. Garnish with extra fresh thyme leaves if you have them, and serve everything directly from the pan for a casual, generous feel.
Pin it What I love most about this dish is how it turned an ordinary sheet pan dinner into something my family now requests by name. There's something deeply satisfying about pulling a single pan from the oven that delivers protein, vegetables, and sauce all at once, fully cooked and ready to eat.
Choosing Your Vegetables
The vegetables in this recipe aren't decorative—they're meant to absorb the maple-Dijon glaze and caramelize at the same rate as the chicken thighs. Baby potatoes work beautifully because they cook through without becoming mushy, and their natural starchiness helps them brown at the edges. If you want to swap things around, sweet potatoes add earthiness, parsnips bring subtle sweetness, and Brussels sprouts offer a pleasant bitterness that balances the maple syrup. The key is cutting everything to similar sizes so nothing finishes before something else.
Making the Glaze Your Own
Once you've made this glaze a couple of times, you'll notice how versatile it becomes—the proportions stay the same, but the supporting flavors can shift. I've added a splash of balsamic vinegar when I had it, switched the thyme for rosemary, and even experimented with a tiny bit of cayenne pepper for gentle heat. The maple and mustard are the backbone; everything else is negotiable based on what's in your kitchen or what you're craving that particular evening.
Cooking Notes and Timing
Oven temperatures can be wildly different, so the 35-minute cooking time is a guideline rather than a rule. Start checking around the 30-minute mark with a meat thermometer—that internal temperature of 74°C (165°F) is your safety marker, and the thighs will be tender and juicy at that point. The vegetables should be fork-tender and caramelized at the edges; if they're still firm, give everything another few minutes. One small detail that changed everything for me was the resting period—those 5 minutes seem insignificant, but they let the juices settle back into the meat and allow the glaze to set slightly so it clings better.
- If you prefer boneless, skinless chicken thighs, reduce the cooking time to 20 to 25 minutes total, as they cook faster without the bone acting as a heat conductor.
- Line your sheet pan with foil instead of parchment if you prefer the caramelization to be slightly darker and more aggressive.
- Make extra glaze if you're feeding a crowd and want to drizzle it over rice or bread alongside the pan.
Pin it This recipe proved to me that impressive home cooking doesn't require hours or a dozen specialty ingredients—it requires knowing which flavors belong together and trusting your oven to do the work. Every time I make it, I'm grateful for that Wednesday evening when I needed something fast and ended up with something genuinely delicious.
Recipe FAQs
- → What type of chicken thighs work best?
Bone-in, skin-on chicken thighs provide the juiciest and crispiest results, but boneless thighs can be used with reduced cooking time.
- → Can I substitute vegetables?
Yes, sweet potatoes, parsnips, or Brussels sprouts can be swapped in depending on preference and seasonality.
- → How is the glaze prepared?
The glaze combines maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, fresh thyme, and smoked paprika whisked together before brushing onto the chicken.
- → What oven temperature should I use?
Preheat your oven to 220°C (425°F) for roasting the chicken and vegetables to ensure caramelization and tenderness.
- → How do I know when the chicken is done?
Cook until the internal temperature reaches 74°C (165°F) and the skin is golden and caramelized, usually about 35 minutes total.