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
Scale
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.
