Maple Dijon Chicken Thighs (Printable version)

Juicy chicken thighs glazed with maple and Dijon, 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 thyme
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

# Steps to follow:

01 - Preheat the oven to 425°F. 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 pure maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, and smoked paprika until fully combined.
04 - Place baby potatoes, carrots, and red onion wedges on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, toss to coat evenly, and spread in a single layer.
05 - Nestle the seasoned chicken thighs skin side up among the vegetables. Generously brush each thigh with the maple Dijon glaze, reserving about 2 tablespoons for later use.
06 - Roast in the preheated oven for 30 minutes. Remove from oven, brush the chicken thighs with the reserved glaze, then return to the oven for an additional 5 to 10 minutes until the chicken reaches an internal temperature of 165°F and the skin is caramelized.
07 - Allow to rest for 5 minutes before serving. Optionally garnish with extra fresh thyme.

# Expert tips:

01 -
  • Chicken thighs stay impossibly juicy while the skin crisps up golden and sticky, no dry-breast regrets here.
  • Everything cooks on one pan, which means less cleanup and that beautiful thing where vegetables absorb all the pan drippings.
  • The maple-Dijon glaze tastes fancy enough to serve guests but requires just seven ingredients whisked together in a bowl.
02 -
  • Bone-in, skin-on thighs are forgiving—dark meat stays juicy even if you accidentally overcook by a few minutes, unlike breasts which turn dry instantly.
  • Don't skip patting the chicken dry; this single step is what separates crispy skin from pale, steamed skin.
  • If your oven runs hot, watch the glaze starting around minute 25; if it's browning too fast, tent loosely with foil to prevent burning.
03 -
  • Don't crowd the sheet pan—give the vegetables and chicken some breathing room so they roast and caramelize instead of steaming.
  • The reserved glaze from the second brushing is what creates that glossy, caramelized finish; skipping it leaves the chicken looking dull and missing that sticky-sweet exterior.
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