Maple Dijon Chicken Thighs (Printable)

Roasted chicken thighs glazed in maple-Dijon with carrots, potatoes, and red onion for an easy weeknight dinner.

# What You'll 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)
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 baking sheet 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 - 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 - Place potatoes, carrots, and red onion on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread in a single layer.
05 - Nestle the seasoned chicken thighs among the vegetables with skin side up. Brush each thigh generously with the maple Dijon glaze, reserving about 2 tablespoons.
06 - Roast in the preheated oven for 30 minutes. Remove the pan, brush the chicken with the reserved glaze, and return to the oven for an additional 5 to 10 minutes until the internal temperature reaches 165°F and the skin is caramelized.
07 - Let the chicken rest for 5 minutes before serving. Garnish with extra thyme if desired.

# Expert Tips:

01 -
  • Bone-in thighs stay impossibly juicy even if you accidentally overbake them by a few minutes.
  • The glaze caramelizes into this sticky, tangy-sweet crust that makes you want to lick the pan.
  • Everything cooks on one sheet, which means you can actually relax instead of juggling pots.
  • It feels restaurant-quality but takes barely longer than ordering takeout.
02 -
  • Bone-in thighs take longer than boneless, but the wait is worth it—the bones conduct heat and keep the meat incredibly moist.
  • If your oven runs hot, check the chicken at 25 minutes instead of waiting the full 30; every oven has a personality.
  • Don't skip patting the chicken dry—that one step is the difference between crispy skin and rubbery skin.
03 -
  • Make the glaze the night before and keep it in a jar in the fridge; it actually tastes better as the flavors meld, and it saves you time in the evening.
  • If you have fresh herbs like rosemary or sage, add a sprig or two to the vegetables before roasting for even more depth.
  • Leftover chicken (if there is any) shreds beautifully and makes incredible sandwiches or grain bowls the next day.
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