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Two Maple Dijon Roasted Chicken Thighs served with roasted carrots and Brussels sprouts.

Maple Dijon Roasted Chicken Thighs

This recipe provides instructions for making roasted chicken thighs with a maple dijon glaze, served alongside roasted vegetables. This dish offers a balance of sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 650
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 teaspoons 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
  • 2 tablespoons kosher salt For seasoning
  • 1 teaspoon ground pepper For seasoning
  • 1/3 cup pomegranate seeds (optional)
  • 1 bunch parsley for garnish

Equipment

  • Sheet pan
  • Medium mixing bowl

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 the sauce 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. 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. 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. Serve with additional maple dijon sauce.

Nutrition

Calories: 650kcalCarbohydrates: 25gProtein: 45gFat: 40gSaturated Fat: 8gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 15gVitamin A: 5000IUVitamin C: 40mgCalcium: 100mgIron: 4mg

Notes

This recipe was developed for home cooks looking for flavorful meals. The original recipe used maple syrup, which is not keto-friendly. For a keto adaptation, you can substitute the maple syrup with a sugar-free maple-flavored syrup alternative.

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