Save I stood in my kitchen on a rainy Tuesday, wondering what to do with the package of chicken thighs I had thawed. The maple syrup bottle caught my eye on the counter, and I remembered a restaurant meal where something sweet and tangy had made everything feel better. I whisked together what I had in the fridge, half hoping it would work and half preparing to order takeout if it did not. The smell that filled the house twenty minutes later made me abandon the backup plan entirely.
My sister came over unexpectedly that first night, carrying a bag of baby potatoes she had meant to use earlier. We tossed them onto the pan with some carrots I found in the crisper drawer, both of us slightly skeptical about whether chicken and maple belonged together. She took one bite and stopped talking mid-sentence, which is pretty much the highest compliment she can pay to food. Now she asks for this dinner every time she visits, and I have learned to double the recipe just in case.
Ingredients
- 8 bone-in, skin-on chicken thighs: The skin gets irresistible and crispy, while the bone keeps the meat incredibly juicy during roasting
- 1/2 tsp kosher salt: Use a bit more if your chicken is larger, but remember the Dijon adds saltiness too
- 1/2 tsp freshly ground black pepper: Freshly ground makes a genuine difference in the final flavor
- 1/4 cup pure maple syrup: Real maple syrup matters here—the artificial stuff never develops quite the same rich caramelized finish
- 3 tbsp Dijon mustard: This provides the sharp contrast that balances the maple sweetness perfectly
- 2 tbsp olive oil: Helps the glaze coat everything evenly and promotes even browning
- 2 tbsp apple cider vinegar: A little acid cuts through the richness and brightens the whole dish
- 2 cloves garlic, minced:Mince it fine so it distributes evenly through the glaze instead of clumping
- 1 tbsp fresh thyme leaves: Fresh thyme pairs beautifully with both maple and chicken
- 1/2 tsp smoked paprika: Adds a subtle smoky depth that makes the flavor profile more interesting
- 400 g baby potatoes, halved: Baby potatoes cook faster and roast more evenly than large ones
- 250 g carrots, peeled and cut into 2-inch pieces: Cut them uniformly so everything finishes cooking at the same time
- 1 red onion, cut into wedges: Red onion becomes sweet and mellow when roasted
Instructions
- Preheat your oven:
- Heat the oven to 220°C (425°F) and line a large baking sheet with parchment paper for the easiest cleanup ever
- Season the chicken:
- Pat the chicken thighs completely dry with paper towels, then sprinkle both sides generously with salt and pepper
- Make the glaze:
- Whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, and smoked paprika in a small bowl until smooth
- Prep the vegetables:
- Arrange the potatoes, carrots, and red onion on the prepared sheet pan, drizzle with a little olive oil, season with salt and pepper, and toss to coat evenly
- Assemble and glaze:
- Nestle the chicken thighs among the vegetables with the skin side up, then brush each thigh generously with the maple Dijon glaze while saving about 2 tablespoons for later
- Roast the first round:
- Cook everything for 30 minutes, then remove the pan and brush the chicken with the remaining glaze
- Finish roasting:
- Return the pan to the oven for another 5 to 10 minutes until the chicken reaches 74°C (165°F) internally and the skin looks beautifully caramelized
- Rest before serving:
- Let the chicken rest for 5 minutes so the juices redistribute, then serve with extra thyme sprinkled on top if you want it to look extra pretty
Save This recipe has become my go-to when friends are going through hard times. Something about the combination of sweet and savory feels comforting in a way that defies explanation, and the fact that it all comes together in under an hour means I can focus on the person instead of the food. I have delivered this to more neighbors than I can count, packed in the same roasting pan with instructions to reheat it gently.
Choosing the Right Vegetables
The vegetables listed here are just suggestions based on what I usually have in the house. Sweet potatoes work beautifully and add even more color to the pan. Brussels sprouts get all caramelized at the edges and pick up the glaze in the most delicious way. Parsnips add a lovely sweetness that plays well with the maple. Just try to cut everything to roughly the same size so it all finishes cooking together.
Making It Ahead
You can whisk the glaze together up to two days in advance and keep it in the refrigerator. The vegetables can be cut and stored in airtight containers for a day as well. I have even seasoned the chicken the night before and let it sit in the refrigerator, which seemed to make the flavor even better. Just bring everything to room temperature for about 20 minutes before roasting so it cooks evenly.
Serving Suggestions
A simple green salad with a bright vinaigrette balances the richness nicely. Crusty bread for sopping up that incredible glaze is practically mandatory. Sometimes I roast extra vegetables on a second pan and serve them alongside the chicken to stretch the meal further.
- A crisp Chardonnay or dry Riesling pairs beautifully with the maple notes
- Leftovers reheat surprisingly well in a 180°C (350°F) oven for about 15 minutes
- The glaze also works wonderfully on salmon or pork chops if you want to switch up the protein
Save There is something deeply satisfying about a meal that comes together this easily but tastes this good.
Recipe Guide
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal for juiciness and crispy skin, though boneless thighs can be used with reduced cooking time.
- → Can I substitute the vegetables?
Yes, sweet potatoes, parsnips, or Brussels sprouts make excellent alternatives to the baby potatoes, carrots, and red onion.
- → How can I ensure the chicken skin gets crispy?
Roast at a high temperature (220°C/425°F) and keep the skin dry before applying the glaze to promote crispiness.
- → Is it important to rest the chicken after roasting?
Resting for 5 minutes allows the juices to redistribute, ensuring moist and tender meat.
- → What wines pair well with this dish?
Crisp Chardonnay or dry Riesling complement the sweet and tangy glaze and roasted vegetables beautifully.