Maple Dijon Chicken Thighs (Printable)

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

# What You Need:

→ 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 thyme
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 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 maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, and smoked paprika until smooth.
04 - Arrange the halved baby potatoes, peeled and chopped carrots, and red onion wedges on the prepared sheet pan. Drizzle lightly with olive oil, season with salt and pepper, then toss to coat and spread into a uniform layer.
05 - Nestle the seasoned chicken thighs skin side up among the vegetables on the sheet pan. Brush each thigh generously with the maple Dijon glaze, reserving about 2 tablespoons of glaze.
06 - Roast in the preheated oven for 30 minutes. Remove the pan, brush the chicken with the reserved glaze, then return to the oven for an additional 5 to 10 minutes until the internal temperature reaches 165°F and the skin is caramelized.
07 - Allow the chicken to rest for 5 minutes before serving. Garnish with extra fresh thyme if desired.

# Expert Hints:

01 -
  • One pan means one cleanup, and honestly, that alone makes weeknight cooking feel manageable again.
  • Chicken skin gets shatteringly crispy while the meat stays impossibly juicy—it's the kind of texture contrast that makes you slow down and actually taste your food.
  • The glaze walks this beautiful tightrope between sweet and tangy, so nothing ever tastes one-note or cloying.
02 -
  • Pat the chicken skin completely dry before seasoning; any moisture will turn to steam and ruin your shot at crispy skin.
  • Reserve some glaze before the first roast—applying it at the end prevents burning and gives you that final caramelized coat that makes people ask for seconds.
  • Don't crowd the pan; if your chicken overlaps or sits on top of vegetables, it steams instead of roasting, and you lose that textural contrast that makes this dish special.
03 -
  • If you can't find true maple syrup, skip this dish entirely and make something else—there's no workaround that delivers the same caramelized complexity you're after here.
  • The second glaze application is non-negotiable; it's what gives you that burnished, sticky-then-crispy finish that people remember.
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