Maple-Dijon Chicken Thighs with Root Vegetables

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender bone-in chicken thighs slow-cooked with sweet maple and tangy Dijon until golden, paired with caramelized carrots and parsnips for a comforting weeknight dinner. This American-inspired slow-cooker recipe, ready in about 60 minutes, pairs bone-in chicken thighs, maple syrup, Dijon mustard 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 a quick salad or grain on the side. 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.

Prep: 15 min Cook: 45 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1.5 lbs bone-in chicken thighs
3 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp olive oil
4 medium, peeled and sliced into 1/2-inch coins carrots
3 medium, peeled and sliced into 1/2-inch coins parsnips
1, finely diced yellow onion
2 tsp, chopped fresh thyme
1 cup chicken broth
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear chicken skin-side down for 5 minutes until golden brown, flipping to sear the other side for 3 minutes.
Step 2: Remove chicken and set aside. Add diced onion to the pot and sauté for 3 minutes until translucent, then stir in sliced carrots, parsnips, and 2 tsp fresh thyme, cooking for 2 minutes until slightly softened.
Step 3: Whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, and 1 cup chicken broth in a bowl, then pour over vegetables. Return chicken to the pot, nestling it among the vegetables. Bring to a gentle simmer, cover, and reduce heat to low. Simmer for 45 minutes until chicken reaches 165°F and vegetables are tender.