Tender chicken thighs glazed in maple Dijon glaze, roasted with baby potatoes, carrots, and red onion.
# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 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
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
03 - In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme leaves, and smoked paprika until smooth.
04 - Arrange halved baby potatoes, carrot pieces, and red onion wedges on the prepared sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
05 - Nestle the seasoned chicken thighs among the vegetables on the pan, skin side up. Brush each thigh generously with the maple Dijon glaze, reserving about 2 tablespoons for later use.
06 - Roast in the preheated oven for 30 minutes. Remove the pan, brush the chicken with the reserved glaze, then return to the oven for an additional 5 to 10 minutes until chicken reaches an internal temperature of 165°F and the skin is caramelized.
07 - Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh thyme if desired.
