Introduction
If you’re looking for a hearty, flavorful meal that brings together the perfect balance of sweet and savory, this Maple Mustard Glazed Chicken with Roasted Vegetables will become a family favorite. Succulent chicken thighs are glazed with a rich maple-mustard sauce that caramelizes beautifully during roasting, creating a delightful contrast of sweet and tangy flavors. Paired with roasted carrots, Brussels sprouts, and potatoes, this dish is a wholesome, one-pan meal that requires minimal effort but delivers maximum satisfaction.
Perfect for busy weeknights or special gatherings, this recipe combines juicy chicken with crispy, tender vegetables, all roasted to perfection in the oven. Let’s get started!
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 3 large carrots, peeled and cut into sticks
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 1 lb (450g) baby potatoes, halved
- ¼ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 3 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon salt (divided, for seasoning)
- ½ teaspoon black pepper (divided, for seasoning)
- Fresh parsley for garnish (optional)
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper or aluminum foil for easier cleanup.
Step 2: Prepare the Vegetables
In a large mixing bowl, toss the carrots, Brussels sprouts, and baby potatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread the vegetables out evenly on one half of the prepared baking sheet.
Step 3: Make the Maple Mustard Glaze
In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, minced garlic, apple cider vinegar, 1 tablespoon of olive oil, and thyme. This glaze should be smooth and thick, with a perfect balance of sweetness from the maple syrup and tanginess from the mustard.
Step 4: Season and Glaze the Chicken
Pat the chicken thighs dry with paper towels and season them with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the chicken thighs, skin side up, on the other half of the baking sheet, making sure not to crowd them. Brush each chicken thigh generously with the maple mustard glaze, coating the skin well.
Step 5: Roast the Chicken and Vegetables
Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C) and the skin is crispy and golden brown. The vegetables should be tender and slightly caramelized. Halfway through cooking (around the 20-minute mark), give the vegetables a quick toss for even roasting, and baste the chicken with any leftover glaze.
Step 6: Broil for Extra Crispiness (Optional)
If you want extra crispy skin on the chicken, switch the oven to broil during the last 2-3 minutes of cooking. Keep a close eye to prevent burning. This step also enhances the caramelization of the glaze.
Cooking Note:
- Glaze Consistency: If you prefer a thicker glaze, you can simmer the maple mustard mixture in a small saucepan over medium heat for a few minutes before applying it to the chicken.
- Cooking Time Adjustment: If using boneless, skinless chicken thighs or breasts, reduce the cooking time by 10-15 minutes to avoid overcooking. However, bone-in chicken offers more flavor and juiciness.
- Vegetable Variations: Feel free to swap in other vegetables like parsnips, sweet potatoes, or butternut squash depending on your preference.
Serving Suggestions:
- Main Dish: Serve the maple mustard glazed chicken and roasted vegetables as a complete meal, directly from the roasting pan for a rustic presentation.
- Grains: Pair with a side of couscous, quinoa, or wild rice for added texture and nutrition.
- Salad: A fresh green salad with a light lemon vinaigrette complements the richness of this dish.
- Bread: Serve with crusty bread to soak up the extra glaze and juices from the chicken and roasted vegetables.
Tips:
- Make Ahead: You can prepare the glaze ahead of time and store it in the refrigerator for up to 2 days. Marinating the chicken in the glaze for a few hours (or overnight) will intensify the flavors.
- Crispier Vegetables: If you want extra-crispy roasted vegetables, place them on a separate baking sheet and roast for a few minutes longer than the chicken.
- Double the Glaze: For extra flavor, you can make a double batch of the maple mustard glaze and serve some on the side as a dipping sauce.
- Uniform Vegetable Size: To ensure even roasting, cut the vegetables into uniform sizes, especially the carrots and potatoes.
Prep Time:
15 minutes
Cooking Time:
40 minutes
Total Time:
55 minutes
Nutritional Information (Per Serving):
- Calories: 510
- Protein: 29g
- Sodium: 650mg (depending on the amount of salt and mustard used)
Conclusion:
This Maple Mustard Glazed Chicken with Roasted Vegetables is an easy, one-pan meal that offers the perfect balance of sweet and savory flavors. The chicken thighs turn out juicy and flavorful, with a crispy, caramelized skin thanks to the maple mustard glaze, while the roasted carrots, Brussels sprouts, and potatoes provide a comforting, earthy backdrop. It’s a versatile dish that can be dressed up for special occasions or kept simple for weeknight dinners. The best part? It’s incredibly simple to prepare and can be made with just a handful of wholesome ingredients!
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Maple Mustard Glazed Chicken with Roasted Vegetables Recipe
- Total Time: 55 minutes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 large carrots, peeled and cut into sticks
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 1 lb (450g) baby potatoes, halved
- ¼ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 3 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon salt (divided, for seasoning)
- ½ teaspoon black pepper (divided, for seasoning)
- Fresh parsley for garnish (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper or aluminum foil for easier cleanup.
Step 2: Prepare the Vegetables
In a large mixing bowl, toss the carrots, Brussels sprouts, and baby potatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread the vegetables out evenly on one half of the prepared baking sheet.
Step 3: Make the Maple Mustard Glaze
In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, minced garlic, apple cider vinegar, 1 tablespoon of olive oil, and thyme. This glaze should be smooth and thick, with a perfect balance of sweetness from the maple syrup and tanginess from the mustard.
Step 4: Season and Glaze the Chicken
Pat the chicken thighs dry with paper towels and season them with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the chicken thighs, skin side up, on the other half of the baking sheet, making sure not to crowd them. Brush each chicken thigh generously with the maple mustard glaze, coating the skin well.
Step 5: Roast the Chicken and Vegetables
Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C) and the skin is crispy and golden brown. The vegetables should be tender and slightly caramelized. Halfway through cooking (around the 20-minute mark), give the vegetables a quick toss for even roasting, and baste the chicken with any leftover glaze.
Step 6: Broil for Extra Crispiness (Optional)
If you want extra crispy skin on the chicken, switch the oven to broil during the last 2-3 minutes of cooking. Keep a close eye to prevent burning. This step also enhances the caramelization of the glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 510
- Sodium: 650mg
- Protein: 29g