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Close-up of Maple Dijon Roasted Chicken Thighs on a sheet pan surrounded by roasted carrots and Brussels sprouts.

Maple Dijon Roasted Chicken Thighs

This recipe came from a need for a quick, satisfying meal after a long day. Discover how simple ingredients like maple syrup and Dijon mustard create a sweet and tangy roasted chicken dish that your whole family will enjoy. This has become a staple for easy, nourishing family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition 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 pound 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 to taste kosher salt For seasoning chicken
  • 1 to taste ground black pepper For seasoning chicken
  • 1/3 cup pomegranate seeds Optional
  • 1 to taste parsley For garnish

Equipment

  • Sheet pan
  • Medium mixing bowl
  • Tongs

Method
 

  1. Preheat your 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 you combine them well. Set the sauce aside.
  2. On the prepared sheet pan, add the brussels sprouts and carrots. Add 2 tablespoons of the maple mustard sauce and 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 both sides generously with kosher salt and pepper.
  4. Remove the vegetables from the oven and toss them 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 are not well coated. Cook for 30 minutes or until the chicken thighs reach 165F on a meat thermometer and are cooked through. 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 you are using them, and parsley, and serve with additional maple dijon sauce.

Nutrition

Calories: 550kcalCarbohydrates: 25gProtein: 40gFat: 30gSaturated Fat: 6gCholesterol: 150mgSodium: 750mgPotassium: 800mgFiber: 6gSugar: 15gVitamin A: 4000IUVitamin C: 50mgCalcium: 100mgIron: 3mg

Notes

This recipe is naturally gluten-free, making it a good option for families with dietary restrictions. If you do not have bone-in, skin-on thighs, you can use boneless, skinless thighs, but reduce the cooking time by about 10 minutes.

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