If you’re craving a comforting meal that’s bursting with flavor yet surprisingly easy to pull together, this Maple Dijon Chicken Thighs with Roasted Vegetables Recipe is an absolute winner. Juicy, bone-in chicken thighs glazed in a tangy-sweet maple Dijon sauce roast alongside colorful, tender vegetables for a dinner that feels special without any fuss. The blend of smoky paprika, fresh thyme, and the perfect balance of sweetness and acidity makes every bite irresistible, turning a simple sheet-pan meal into a celebrated centerpiece at your table.
Ingredients You’ll Need
The beauty of this Maple Dijon Chicken Thighs with Roasted Vegetables Recipe lies in its straightforward ingredients that each play a vital role in building layers of flavor, texture, and vibrant color. With pantry staples and fresh produce, you’ll create a dish that looks as good as it tastes.
- 8 bone-in, skin-on chicken thighs (2.5 lbs): These provide juicy meat and crispy skin when roasted properly.
- 1/2 tsp kosher salt: Enhances the natural flavors of the chicken and vegetables.
- 1/2 tsp freshly ground black pepper: Adds a subtle kick and freshness.
- 1/4 cup pure maple syrup: Brings balanced sweetness and a caramelized finish to the glaze.
- 3 tbsp Dijon mustard: Offers tangy sharpness that contrasts beautifully with the maple syrup.
- 2 tbsp olive oil: Keeps everything moist and helps the veggies roast to perfection.
- 2 tbsp apple cider vinegar: Adds a mild acidity to lift the flavors.
- 2 cloves garlic, minced: Infuses aromatic warmth throughout the dish.
- 1 tbsp fresh thyme leaves (or 1 tsp dried): Lends an earthy, herbal note that complements both chicken and vegetables.
- 1/2 tsp smoked paprika: Provides depth with a subtle smoky undertone.
- 14 oz baby potatoes, halved: Their tender insides and crisp edges add hearty texture.
- 9 oz carrots, peeled and cut into 2-inch pieces: Sweet and colorful, they roast beautifully alongside the chicken.
- 1 red onion, cut into wedges: Brings mild pungency and caramelizes nicely to enhance the dish.
How to Make Maple Dijon Chicken Thighs with Roasted Vegetables Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by setting your oven to 425°F (220°C), ensuring it is fully heated to create the perfect environment for roasting. Line a large baking sheet with parchment paper or foil—this little step makes cleanup incredibly easy and lets you focus on the fun part: cooking!
Step 2: Season the Chicken Thighs
Pat the chicken thighs dry using paper towels—this helps the skin crisp up beautifully. Season both sides evenly with kosher salt and freshly ground black pepper, allowing the natural flavor of the chicken to shine through without overpowering the dish.
Step 3: Make the Maple Dijon Glaze
In a small bowl, whisk together the pure maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, fresh thyme, and smoked paprika until smooth and well combined. This glaze is the star of the show, melding sweetness, tang, and a touch of smokiness into a luscious coating for your chicken.
Step 4: Arrange the Vegetables
Place your halved baby potatoes, carrot pieces, and red onion wedges on the lined baking sheet. Drizzle with a little olive oil, season with salt and pepper, and toss them gently to coat everything evenly. Spread the veggies out in a single layer so they roast evenly and caramelize just right.
Step 5: Add Chicken and Brush with Glaze
Nestle the seasoned chicken thighs skin side up among the vegetables. Generously brush each piece with the maple Dijon glaze, reserving about two tablespoons for basting later. This ensures every bite of chicken will be bursting with flavor and have that irresistible sticky glaze.
Step 6: Roast, Baste, and Finish Cooking
Roast everything in the oven for 30 minutes. Then, pull the pan out, baste the chicken with the remaining glaze, and return it to the oven for an additional 5 to 10 minutes. Look for the chicken skin to caramelize to a golden, slightly crispy finish and confirm the internal temperature reaches 165°F. This final step seals in juiciness and adds extra flavor punch.
Step 7: Rest Before Serving
Let the chicken and vegetables rest for about 5 minutes once out of the oven. This resting period lets the juices redistribute throughout the meat, making every bite tender and moist. Garnish with extra fresh thyme leaves if you want to add a pop of brightness and color.
How to Serve Maple Dijon Chicken Thighs with Roasted Vegetables Recipe
Garnishes
Fresh thyme sprigs not only add color but also infuse a delicate herbal aroma that pairs perfectly with the maple glaze. For an extra flourish, a scatter of chopped parsley or a light drizzle of good-quality olive oil can make the dish visually stunning and more flavorful.
Side Dishes
This Maple Dijon Chicken Thighs with Roasted Vegetables Recipe is hearty enough to enjoy on its own, but it also pairs beautifully with simple sides such as fluffy rice, creamy mashed potatoes, or a crisp green salad. These accompaniments help balance the richness of the chicken while making your meal feel more complete.
Creative Ways to Present
Serving family-style straight from the baking sheet evokes a cozy, rustic vibe that’s inviting and warm. Alternatively, plate the chicken and vegetables artfully on large platters sprinkled with fresh herbs to impress guests. Adding a light sprinkle of coarse sea salt or cracked pepper at the last minute uplifts the dish’s texture and taste instantly.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. The chicken thighs and roasted vegetables will keep well for up to 3 days, making this recipe perfect for meal prepping or enjoying quick, delicious lunches during your busy week.
Freezing
You can freeze the cooked chicken and vegetables together or separately in freezer-safe containers or bags for up to two months. Be sure to cool everything completely before freezing to maintain the best texture and flavor when reheated.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This method helps maintain the crispy skin and tender veggies better than the microwave, keeping your meal delicious even days later.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will cook faster, so reduce the roasting time by about 5 to 10 minutes. Keep a close eye to avoid overcooking, but the glaze and seasoning will work just as well.
What vegetables work best with this recipe?
Baby potatoes, carrots, and red onions are perfect, but feel free to add or swap in Brussels sprouts, parsnips, or even bell peppers for seasonal variety and extra color on your plate.
Is this recipe gluten-free?
Yes! All the ingredients used here are naturally gluten-free, making this Maple Dijon Chicken Thighs with Roasted Vegetables Recipe a great option for gluten-sensitive eaters or anyone looking for a wholesome meal.
Can I prepare the glaze in advance?
Definitely! The glaze can be mixed and stored in the refrigerator for up to 3 days. Whisk it again before using to re-incorporate any separated ingredients.
How do I know when the chicken is fully cooked?
The safest and most reliable way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear when you cut into the thickest part of the thigh.
Final Thoughts
This Maple Dijon Chicken Thighs with Roasted Vegetables Recipe is one of those gems that delivers home-cooked flavor with minimal effort. It’s perfect for busy weeknights or whenever you want to treat yourself to a meal that feels both comforting and special. I encourage you to give it a try—you might just find a new family favorite that keeps everyone coming back for seconds.
Print
Maple Dijon Chicken Thighs with Roasted Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Quick & Easy Dinners
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Juicy, bone-in, skin-on chicken thighs roasted to perfection with a sweet and tangy maple Dijon glaze, accompanied by tender baby potatoes, carrots, and red onion. This easy-to-make American dinner balances savory and slightly sweet flavors, perfect for a comforting weeknight meal.
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs (2.5 lbs)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Maple Dijon Glaze
- 1/4 cup pure maple syrup
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1/2 tsp smoked paprika
Vegetables
- 14 oz baby potatoes, halved
- 9 oz carrots, peeled and cut into 2-inch pieces
- 1 red onion, cut into wedges
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat oven and prepare pan: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Season chicken thighs: Pat the chicken thighs dry with paper towels to ensure crispy skin, then season both sides evenly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Prepare maple Dijon glaze: In a small bowl, whisk together 1/4 cup pure maple syrup, 3 tablespoons Dijon mustard, 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 2 minced garlic cloves, 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme), and 1/2 teaspoon smoked paprika until smooth.
- Arrange vegetables: Place the halved baby potatoes, peeled and chopped carrots, and red onion wedges on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss gently to coat evenly. Spread out in a single layer.
- Add chicken and glaze: Nestle the seasoned chicken thighs skin side up among the vegetables on the baking sheet. Generously brush each chicken thigh with the prepared maple Dijon glaze, saving about 2 tablespoons for later use.
- Roast and baste: Roast the chicken and vegetables in the preheated oven for 30 minutes. Remove from the oven, baste the chicken thighs with the reserved glaze for extra flavor and caramelization, then return to the oven for an additional 5 to 10 minutes. Roast until chicken reaches an internal temperature of 165°F (74°C) and the skin is beautifully caramelized and crispy.
- Rest and serve: Take the baking sheet out of the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with extra fresh thyme leaves if desired, then serve the roasted chicken thighs alongside the seasoned vegetables.
Notes
- Ensure chicken thighs are patted dry before seasoning to achieve crispy skin.
- If you don’t have fresh thyme, dried thyme can be used but reduce quantity to 1 teaspoon.
- Use a meat thermometer to check that the chicken reaches 165°F internally for safe consumption.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and dairy-free.
