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Crispy One-Pan Maple Dijon Chicken Thighs with Roasted Vegetables

maple dijon chicken thighs - featured image
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A quick and easy one-pan recipe featuring crispy bone-in, skin-on chicken thighs glazed with a sweet and tangy maple Dijon sauce, roasted alongside baby potatoes, carrots, and Brussels sprouts for a comforting and flavorful meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1/4 cup pure maple syrup (60 ml)
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for glaze)
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 cups baby potatoes, halved
  • 2 cups carrots, cut into sticks
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons olive oil (for vegetables)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  3. Season both sides of the chicken thighs generously with salt and pepper. Set aside.
  4. In a mixing bowl, whisk together maple syrup, Dijon mustard, minced garlic, olive oil, and chopped fresh thyme until smooth to make the glaze.
  5. In a large mixing bowl, toss baby potatoes, carrots, and Brussels sprouts with olive oil, salt, and pepper.
  6. Spread the vegetables evenly on a large rimmed baking sheet or roasting pan.
  7. Nestle the chicken thighs skin-side up on top of the vegetables.
  8. Brush each chicken thigh generously with the maple Dijon glaze, reserving some glaze for basting later.
  9. Roast in the oven for 25 minutes. Halfway through cooking, baste the chicken with the remaining glaze and turn the vegetables if needed for even browning.
  10. Check that the chicken thighs have reached an internal temperature of 165°F (74°C) and that the skin is golden and crisp, and the vegetables are tender and caramelized.
  11. Let the chicken rest for 5 minutes before serving. Serve the chicken with the roasted vegetables and drizzle any pan juices over the top.

Notes

Patting the chicken skin dry before seasoning is crucial for crispiness. If the chicken skin isn’t crispy enough, broil for the last 2-3 minutes while watching closely to avoid burning. Avoid overcrowding the pan to prevent steaming. Basting halfway through cooking adds a shiny finish and fresh flavor. Use a meat thermometer to ensure perfect doneness. Leftovers reheat best in a 350°F oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: chicken thighs, maple Dijon glaze, roasted vegetables, one-pan meal, crispy chicken skin, easy dinner, gluten-free, comfort food

Find it online: https://tablemira.com/crispy-one-pan-maple-dijon-chicken-thighs-easy-recipe-for-roasted-vegetables/