Go Back
–+ servings
Two Maple Dijon Roasted Chicken Thighs served with roasted carrots and Brussels sprouts in a savory glaze.

Maple Dijon Roasted Chicken Thighs

This recipe creates tender, flavorful roasted chicken thighs with vegetables using a sweet and savory maple dijon glaze. It is a simple yet satisfying meal suitable for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method 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
  • 1 kosher salt For seasoning
  • 1 ground black pepper For seasoning
  • 1/3 cup pomegranate seeds Optional
  • 1 parsley For garnish

Equipment

  • Oven
  • Sheet pan
  • Medium mixing bowl
  • Parchment paper
  • Whisk
  • Paper towel
  • Tongs

Method
 

  1. Preheat the 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 well combined. Set aside.
  2. On the prepared sheet pan, add the brussels sprouts, carrots and 2 tablespoons of the maple mustard sauce. 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 generously on both sides with kosher salt and pepper.
  4. Remove the vegetables from the oven and toss 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 maple dijon sauce evenly onto the skin of the chicken and lightly toss any vegetables that aren’t well coated. Cook for 30 minutes or until the chicken thighs are cooked through (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 desired, and parsley and serve with additional maple dijon sauce.

Notes

This recipe is suitable for keto diets if you use a sugar substitute for the maple syrup, or if you adjust the portion size to account for the carbohydrates in the syrup. The chicken thighs provide a good source of protein for various dietary needs.

Tried this recipe?

Let us know how it was!