Honey-Mustard Crusted Chicken with Maple-Roasted Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Crispy baked chicken thighs coated in a sweet-tangy honey-mustard glaze, served with tender maple-roasted carrots and parsnips for a balanced, crowd-pleasing weeknight meal. This american-inspired chicken (gluten free) ready in about 35 minutes pairs bone-in chicken thighs, Dijon mustard, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1 lb, skin-on bone-in chicken thighs
2 tbsp Dijon mustard
1 tbsp pure maple syrup
1 tbsp olive oil
2 medium, peeled and cut into 1-inch coins carrots
2 medium, peeled and cut into 1-inch coins parsnips
3, smashed garlic cloves
1 tsp, chopped fresh thyme
1/2 tsp kosher salt
1/4 tsp black pepper

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Step 2: In a small bowl, whisk together 2 tbsp Dijon mustard, 1 tbsp pure maple syrup, and 1 tbsp olive oil. Brush half the mixture evenly over chicken thighs, reserving the rest for later.
Step 3: Place carrots, parsnips, smashed garlic cloves, and 1 tsp chopped thyme in a single layer on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, season with a pinch of salt and pepper, and toss to coat.
Step 4: Arrange seasoned chicken thighs on top of the vegetables, skin-side up. Brush remaining mustard mixture over chicken skin. Roast for 25 minutes until chicken reaches 165°F (74°C) internally and skin is golden and crisp.
Step 5: Remove from oven and let rest for 5 minutes. The chicken skin should be crackling crisp and the vegetables tender with caramelized edges when pierced with a fork.

Frequently asked questions

How long does Honey-Mustard Crusted Chicken with Maple-Roasted Veggies take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honey-Mustard Crusted Chicken with Maple-Roasted Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Honey-Mustard Crusted Chicken with Maple-Roasted Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Mustard Crusted Chicken with Maple-Roasted Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Honey-Mustard Crusted Chicken with Maple-Roasted Veggies gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.