Maple Dijon Chicken Thighs (Print Version)

Tender chicken thighs glazed with sweet maple Dijon served with roasted seasonal vegetables.

# 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)
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 - Heat oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Pat chicken thighs dry and evenly season with kosher salt and black pepper.
03 - Whisk maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, and smoked paprika until combined.
04 - Place potatoes, carrots, and red onion on the sheet pan. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly.
05 - Nestle seasoned chicken thighs skin side up among vegetables. Brush each piece generously with the maple Dijon glaze, reserving 2 tablespoons.
06 - Roast for 30 minutes until vegetables are tender and chicken begins to brown.
07 - Remove pan, brush chicken with reserved glaze, then return to oven for 5 to 10 minutes until internal temperature reaches 165°F and skin caramelizes.
08 - Let rest for 5 minutes before serving. Optionally garnish with extra thyme leaves.

# Expert Tips:

01 -
  • Crispy, caramelized skin with juicy meat underneath—the kind of texture that makes you actually excited about dinner.
  • One pan means one cleanup, which honestly matters more to me than any fancy cooking technique.
  • The glaze strikes that perfect balance where your taste buds can't decide if they're experiencing maple, mustard, or pure happiness.
02 -
  • Don't skip patting the chicken dry—it's the difference between skin that sizzles and skin that steams.
  • Bone-in thighs are forgiving; they stay moist longer than breasts, which is why this recipe actually works for weeknight cooking.
  • The glaze can burn if your oven runs hot, so keep an eye on it during that final brush—if it looks too dark, lower the temperature slightly.
03 -
  • Make the glaze the night before if you want a slower morning—it actually tastes deeper after sitting together.
  • Use an instant-read thermometer to check doneness; you're looking for 74°C (165°F) at the thickest part, and this takes the guesswork out of perfectly cooked thighs every single time.
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