Roasted chicken thighs glazed with maple-Dijon sauce, paired with baby potatoes, carrots, and red onion.
# 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 thyme
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
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan 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, and smoked paprika until smooth.
04 - Place baby potatoes, carrots, and red onion on the sheet pan. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly and spread in a single layer.
05 - Nestle chicken thighs skin side up among the vegetables. Brush each thigh generously with the maple Dijon glaze, reserving about 2 tablespoons for later.
06 - Roast for 30 minutes. Remove from oven, brush chicken with reserved glaze, then return to roast for an additional 5 to 10 minutes, until chicken reaches an internal temperature of 165°F and skin is caramelized.
07 - Allow to rest for 5 minutes before serving. Garnish with extra fresh thyme if desired.
