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–+ servings
Two glazed Maple Dijon Roasted Chicken Thighs served with roasted carrots and Brussels sprouts on a white platter.

Maple Dijon Roasted Chicken Thighs

This recipe creates a simple, flavorful dish perfect for family meals. The sweet and tangy maple dijon glaze pairs well with roasted vegetables for a comforting dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Maple Dijon Sauce
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 1/4 cup pure maple syrup
  • 3 tablespoons dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1.5 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Chicken and Vegetables
  • 1 pounds brussels sprouts, ends trimmed and halved (or quartered if extra-large)
  • 2 cups baby carrots, halved
  • 3 pounds bone-in, skin-on chicken thighs
  • 2 tablespoons maple mustard sauce (for tossing vegetables) Use from the prepared sauce batch
  • 1/3 cup pomegranate seeds Optional
  • 1 to taste kosher salt For seasoning chicken
  • 1 to taste ground black pepper For seasoning chicken
  • 1/3 cup maple mustard sauce (for drizzling) Use from the prepared sauce batch
  • parsley for garnish

Equipment

  • Sheet pan
  • Medium mixing bowl

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. In a medium mixing bowl, add all the maple mustard sauce ingredients and whisk until they are well combined. Set the sauce aside.
  2. On the prepared sheet pan, add the brussels sprouts and carrots. Add 2 tablespoons of the maple mustard sauce and toss until all the vegetables are evenly coated. Bake for 10 minutes.
  3. While the vegetables cook, prepare the chicken. Pat the chicken dry with a paper towel, then season both sides generously with kosher salt and pepper.
  4. Remove the vegetables from the oven and toss them again with tongs. Move the vegetables to the edges of the pan, making room in the center for the chicken thighs. Next, add the seasoned chicken thighs and drizzle the chicken and vegetables with an additional 1/3 cup of maple mustard sauce, reserving any remaining sauce for serving.
  5. Rub the remaining maple dijon sauce evenly onto the skin of the chicken and lightly toss any vegetables that are not well coated. Cook for 30 minutes or until the chicken thighs reach 165F on a meat thermometer. The vegetables should be tender.
  6. Remove the sheet pan from the oven and allow the chicken thighs and vegetables to cool for 5 minutes. Garnish with pomegranate seeds, if you are using them, and parsley. Serve with additional maple dijon sauce on the side.

Nutrition

Calories: 550kcalCarbohydrates: 25gProtein: 40gFat: 35gSaturated Fat: 7gCholesterol: 150mgSodium: 800mgFiber: 6gSugar: 15g

Notes

This dish appeals to those who enjoy low-carb options, as the vegetables provide a good base. You can substitute sweet potatoes for carrots if you prefer a different root vegetable. The sauce keeps well in the refrigerator for up to one week.

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