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Recipe by:

Dana Ramsey

Maple Dijon Roasted Chicken with Fall Veggies

This one-pan Maple Dijon Roasted Chicken with Fall Veggies combines savory and sweet flavors, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Chicken
  • 4 pieces bone-in, skin-on chicken thighs
Group: Maple-Dijon Sauce
  • ¼ cup maple syrup
  • ¼ cup Dijon mustard
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. black pepper
Group: Vegetables
  • 2 cups Brussels sprouts, halved
  • 2 large carrots, sliced into thick rounds
  • 1 medium red onion, cut into wedges
  • 4 cloves garlic, smashed
Group: Garnish
  • fresh thyme for garnish (optional)

Equipment

  • Roasting pan
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and pepper until glossy.
  3. Arrange chicken thighs skin side up in a roasting pan. Pour half of the maple-Dijon mixture over the chicken.
  4. Nestle Brussels sprouts, carrot rounds, onion wedges, and smashed garlic around the chicken. Pour remaining sauce over veggies, tossing lightly.
  5. Roast for 35-40 minutes until chicken's skin is golden brown and crispy.
  6. Garnish with fresh thyme if desired, and serve directly from the pan.

Notes

Make sure to let the chicken marinate in the maple-Dijon mixture for at least 30 minutes for the best flavor.