Maple-Dijon Chicken with Crisp Roasted Veggies
A one-pan wonder featuring juicy chicken thighs coated in sweet-savory maple-dijon glaze, roasted alongside tender carrots and broccoli until caramelized. This American-inspired one-pot recipe, ready in about 40 minutes, pairs bone-in chicken thighs, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 1 lb (450g) bone-in chicken thighs
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 12 oz (340g), peeled and cut into 1-inch coins carrots
- 10 oz (280g) broccoli florets
- 3, minced garlic cloves
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Sear chicken skin-side down for 5 minutes until golden brown and crispy, then flip and cook 3 minutes more. Remove chicken and set aside.
- Step 2: Add remaining 1 tbsp olive oil to the skillet. Add carrots and broccoli, stirring to coat. Cook for 4 minutes, stirring occasionally, until vegetables begin to soften. Add minced garlic and thyme, stirring for 30 seconds until fragrant.
- Step 3: Whisk together Dijon mustard, maple syrup, remaining 1/4 tsp salt, and 1/8 tsp pepper in a small bowl. Pour over vegetables, stirring to coat evenly. Return chicken to the skillet, skin-side up, nestling it into the vegetables. Transfer skillet to a preheated 400°F (200°C) oven and bake for 20 minutes until chicken reaches 165°F (74°C) and vegetables are tender with slightly caramelized edges.
