Save There's something about the smell of maple and mustard hitting a hot sheet pan that stops me mid-sentence every single time I make this. My roommate once asked why our kitchen smelled like a fancy brunch at 6 p.m., and I realized then that this dish had quietly become my go-to when I wanted something that felt both easy and special. Chicken thighs in a maple-Dijon glaze with roasted vegetables—nothing fancy, but somehow it never fails to make people linger at the table longer than they planned.
I made this for my sister on a Sunday night when she mentioned being tired of her usual weeknight rotation, and watching her take that first bite of perfectly glazed chicken with a crispy thigh skin still warm enough to crackle between her teeth—that's when I knew this recipe had staying power. She's made it three times since, and now it's become her thing to bring to casual dinners with friends.
Ingredients
- Bone-in, skin-on chicken thighs: Eight pieces keep everything juicy and give you that restaurant-quality crackling skin that boneless can't match, plus they're usually cheaper than breasts.
- Kosher salt and black pepper: The foundation—don't skip seasoning the chicken directly, it makes all the difference.
- Pure maple syrup: Use the real stuff, not pancake syrup, or you'll lose that subtle depth that makes people ask what's in this.
- Dijon mustard: Three tablespoons sounds like a lot until you taste how it balances the sweetness and adds a gentle tang that keeps the glaze from becoming cloying.
- Olive oil and apple cider vinegar: These two are the secret to a glaze that sticks to the chicken instead of sliding off, plus the vinegar adds brightness.
- Garlic, thyme, and smoked paprika: Garlic brings savory depth, thyme adds an earthy note that ties everything together, and that paprika gives a whisper of smokiness that lifts the whole dish.
- Baby potatoes, carrots, and red onion: They roast while the chicken cooks, absorbing all the glaze and caramelizing at the edges where they touch the pan.
Instructions
- Heat your oven and prep your stage:
- Get your oven to 425°F and line a large sheet pan with parchment or foil—this is your friend when it comes to cleanup, and trust me, you'll appreciate it. Your kitchen will start smelling amazing even before the chicken goes in.
- Dry and season the chicken:
- Pat those thighs completely dry with paper towels, then season both sides generously with salt and pepper. This step matters more than it sounds—the drier the skin, the crispier it becomes in the oven.
- Make the glaze magic happen:
- Whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, and smoked paprika in a small bowl. The mixture should smell incredible already, and you'll want to taste it, but don't—just smell it and imagine.
- Arrange your vegetables:
- Toss the potatoes, carrots, and red onion with a little olive oil, salt, and pepper, then spread them in a single layer on your prepared pan. They'll roast underneath and around the chicken, soaking up every bit of that glaze.
- Position the chicken and brush generously:
- Nestle the chicken thighs skin-side up among the vegetables, then brush each one with the maple-Dijon glaze, saving about 2 tablespoons for later. The glaze should coat the skin generously, pooling slightly in the pan.
- First roast and refresh:
- Roast for 30 minutes until the chicken is mostly cooked and the vegetables are starting to caramelize. Pull the pan out, brush each thigh with the remaining glaze, and slide it back in for another 5 to 10 minutes until the skin is deep golden and crispy, and the internal temperature hits 165°F.
- Rest and serve:
- Let everything sit for 5 minutes before serving—this gives the juices a chance to settle back into the meat. Garnish with extra thyme leaves if you're feeling fancy.
Save The moment I realized this recipe was truly mine came when my neighbor caught the aroma drifting over the fence and showed up at my door asking what I was making. There's something about a dish that's good enough to pull people in like that, even uninvited, that feels like a small victory in the kitchen.
Why This Glaze Works
The maple syrup brings natural sweetness without being heavy, while the Dijon mustard cuts through that sweetness with a sharp, tangy edge that keeps your palate interested with every bite. The olive oil helps the glaze cling to the chicken skin instead of running off, and the apple cider vinegar adds a brightness that makes everything taste more alive. That combination of sweet, tangy, savory, and slightly smoky hits all the notes that make you want seconds.
Vegetable Variations
While baby potatoes, carrots, and red onion work beautifully together, this glaze is forgiving enough to adapt to whatever's in season or what you have on hand. I've roasted it with Brussels sprouts that get crispy and caramelized at the edges, with parsnips that turn almost candy-sweet in the heat, and once with a mix of root vegetables that made the whole pan taste like autumn. The vegetables are there to soak up the drippings and cook alongside the chicken, so as long as you cut them into similar-sized pieces, you're golden.
Serving and Pairing
Serve this straight from the pan while it's still warm enough to feel indulgent, with a crisp Chardonnay or dry Riesling if you're thinking about wine. A simple green salad on the side keeps things balanced, or skip the salad entirely and let the roasted vegetables do all the work. Leftovers are just as good the next day—shred the meat and fold it into a grain bowl, or eat the chicken cold with the glazed vegetables for an unexpectedly good lunch.
- Let the pan rest for a full 5 minutes before cutting into anything so the juices redistribute and stay in the meat, not on your plate.
- If your vegetables aren't quite tender when the chicken finishes, remove the chicken and give the pan another 5 minutes while you let the thighs rest.
- Make extra glaze if you want to brush it on again after the first roast—that second coat is what gets you those golden, caramelized edges.
Save This is the kind of recipe that doesn't announce itself as special but quietly becomes indispensable, the one you return to again and again because it works, tastes delicious, and never makes you feel like you're cutting corners. Make it once, and I promise you'll be making it again.
Recipe FAQs
- → What chicken cuts work best for this dish?
Bone-in, skin-on chicken thighs provide the juiciest and most flavorful results, though boneless can be used with a shorter cooking time.
- → Can I substitute the vegetables in this dish?
Yes, you can swap baby potatoes, carrots, and onion for sweet potatoes, parsnips, or Brussels sprouts for variety.
- → How do I know when the chicken is fully cooked?
Cook until the internal temperature reaches 74°C (165°F), and the skin is caramelized and crisp.
- → Can I prepare this meal ahead of time?
While the glaze can be mixed in advance, it’s best to assemble and roast the chicken and vegetables fresh to maintain texture and flavor.
- → What drink pairs well with this dish?
A crisp Chardonnay or dry Riesling complements the sweet and tangy flavors of the glaze beautifully.