Maple Dijon Chicken Thighs (Print View)

Juicy chicken thighs with a maple Dijon glaze and roasted seasonal vegetables for a quick, flavorful meal.

# 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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Pat chicken thighs dry and season both sides evenly with kosher salt and black pepper.
03 - Whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, and smoked paprika in a small bowl until combined.
04 - Place baby potatoes, carrots, and red onion on the sheet pan. Drizzle lightly with olive oil, season with salt and pepper, then toss to coat and spread in a single layer.
05 - Nestle chicken thighs skin side up amid the vegetables. Generously brush each thigh with the maple Dijon glaze, reserving 2 tablespoons for later.
06 - Roast in the preheated oven for 30 minutes. Remove pan, brush chicken with the reserved glaze, then return to oven for 5 to 10 minutes until chicken reaches 165°F internal temperature and skin caramelizes.
07 - Allow chicken to rest for 5 minutes before serving. Garnish with additional thyme if desired.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while their skin gets shatteringly crisp, no dry white meat regrets here.
  • The maple-Dijon glaze tastes like you spent hours in the kitchen, but it comes together in under a minute.
  • Everything roasts on one pan, which means minimal cleanup and maximum flavor layering from the rendered chicken fat.
02 -
  • Don't skip the resting step at the end; five minutes lets the chicken redistribute its juices and stay tender instead of weeping onto the plate.
  • If you brush the glaze too early and let it sit in the oven for the full roast time, it can burn; that's why you reserve some and add it toward the end for that glossy, caramelized finish.
  • Bone-in thighs are more forgiving than breasts, but check the temperature anyway—chicken is done at 74°C (165°F), not a second sooner and not much later.
03 -
  • Pat your chicken dry right before roasting, not hours ahead; moisture on the surface prevents browning and crispy skin.
  • Reserve some glaze before brushing the raw chicken to add toward the end—this gives you a fresh, glossy finish without charred edges on the flavoring.
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