Maple-Dijon Glazed Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 developed and reviewed.

Tender chicken thighs coated in a sweet and tangy maple-dijon glaze, served alongside a medley of roasted carrots, parsnips, and potatoes. This American-inspired chicken recipe, ready in about 45 minutes, pairs 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 385 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: 30 min Serves 4 American cuisine 385 cal/serving

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Ingredients

4 boneless, skinless chicken thighs
2 tbsp Dijon mustard
2 tbsp pure maple syrup
1 tbsp olive oil
1 cup, chopped carrots
1 cup, chopped parsnips
1 cup, chopped potatoes
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
1 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F. Pat chicken thighs dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Whisk 2 tbsp Dijon mustard, 2 tbsp pure maple syrup, and 1 tbsp olive oil in a small bowl to make a glaze.
Step 2: Place 1 cup chopped carrots, 1 cup chopped parsnips, and 1 cup chopped potatoes on a baking sheet. Drizzle with 1 tbsp olive oil, then season with 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper. Toss to coat and spread in a single layer.
Step 3: Place chicken thighs on top of vegetables, brush with the mustard-maple glaze, and roast for 25-30 minutes until chicken is cooked through and vegetables are tender, basting once with pan juices.
Step 4: Garnish with 1 tbsp chopped fresh parsley before serving.