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Easy Maple Dijon Sheet Pan Chicken Thighs: Best One Pan Recipe

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This Easy Maple Dijon Sheet Pan Chicken Thighs with Root Vegetables is a one-pan wonder featuring crispy, caramelized chicken and tender, sweet vegetables with a sticky, tangy glaze. It’s a simple, pantry-friendly meal that delivers extraordinary flavor with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 1 large sweet potato (about 1 lb / 450g), peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons pure maple syrup
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. On your large baking sheet, toss the sweet potato chunks, carrot pieces, and red onion wedges with the 2 tablespoons of olive oil. Season generously with salt and pepper. Spread them out in an even layer, leaving a little space in the center for the chicken.
  3. In a small bowl, whisk together the maple syrup, whole-grain Dijon mustard, apple cider vinegar, minced garlic, dried thyme, smoked paprika, and a pinch of red pepper flakes (if using). Set aside about 2 tablespoons of this mixture for basting later.
  4. Pat the chicken thighs dry with paper towels. Season the thighs all over with salt and pepper. Place them skin-side up in the center of the baking sheet, nestled among the vegetables.
  5. Using a pastry brush or the back of a spoon, generously brush the remaining glaze (the larger portion) all over the chicken thighs, making sure to get it on the skin and the sides.
  6. Roast for 25 minutes without opening the door.
  7. After 25 minutes, carefully remove the pan from the oven. Use your tongs to give the vegetables a quick toss so they brown evenly. Then, brush the chicken thighs with the reserved 2 tablespoons of glaze.
  8. Return the pan to the oven and roast for another 15-20 minutes, or until the chicken skin is deep golden brown and crispy, and the internal temperature of the thickest part of the thigh reaches 165°F (74°C). The vegetables should be tender and caramelized.
  9. Once out of the oven, let the chicken rest on the pan for 5-10 minutes. Serve immediately, spooning any pan juices over the chicken and vegetables.

Notes

For extra crispy skin, pat the chicken thighs very dry before seasoning. Cut vegetables into uniform 1-inch chunks for even cooking. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Avoid overcrowding the pan to prevent steaming.

Nutrition

Keywords: sheet pan chicken, maple dijon chicken, one pan dinner, easy chicken recipe, fall dinner, root vegetables, weeknight dinner

Find it online: https://cookyep.com/easy-maple-dijon-sheet-pan-chicken-thighs-best-one-pan-recipe/