Maple Dijon Chicken Thighs (Printer View)

Juicy chicken thighs roasted with maple Dijon glaze and fresh seasonal vegetables, ready in under an hour.

# Components:

→ 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

# Method:

01 - Set the oven to 425°F (220°C) and line a large sheet pan 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 combined.
04 - Place baby potatoes, carrots, and red onion on the prepared sheet pan. Drizzle lightly with olive oil, season with salt and pepper, then toss to coat and spread in a single layer.
05 - Nestle the seasoned chicken thighs skin side up among the vegetables. Brush each thigh generously with the maple Dijon glaze, reserving about 2 tablespoons for finishing.
06 - Roast in the preheated oven for 30 minutes until the chicken begins to brown.
07 - Remove the pan, brush the chicken thighs with the reserved glaze, then return to the oven and roast for an additional 5 to 10 minutes until the internal temperature reaches 165°F (74°C) and the skin is caramelized.
08 - Allow the chicken to rest for 5 minutes before serving. Optionally, garnish with extra fresh thyme leaves.

# Expert Advice:

01 -
  • One sheet pan means one thing to wash, and the vegetables cook right alongside the chicken so they soak up all those caramelized, sticky bits.
  • The glaze hits that sweet-savory-tangy balance that makes people eat faster than you'd expect, even on a Tuesday.
  • Bone-in thighs are forgiving—they stay moist even if your oven runs hot or you lose track of time.
02 -
  • Don't skip drying the chicken—moisture is the enemy of crispy skin, and that's where half the appeal lives.
  • The second glaze coat is worth the extra step; it's what creates that deeply caramelized, sticky finish that makes this taste like you spent hours on it.
  • Bone-in thighs are genuinely forgiving about slight overcooking because of all that fat, so you can be a little relaxed about timing.
03 -
  • Reserving that glaze for a second coat is the move that turns good chicken into restaurant-quality chicken—don't skip it thinking the first coat is enough.
  • If your oven runs cool, your chicken might need a few extra minutes, so use a meat thermometer to be sure rather than guessing based on time alone.
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