One-Pot Maple Mustard Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender chicken thighs braised in a sweet and tangy maple mustard sauce alongside hearty root vegetables for a comforting, easy meal. This Canadian-inspired chicken recipe, ready in about 55 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 1/4 cup maple syrup
• 3 tbsp Dijon mustard
• 1 tsp yellow mustard seeds
• 3 medium, peeled and cut into 2-inch chunks carrots
• 2 medium, peeled and cut into 2-inch chunks parsnips
• 1 large, cut into thick wedges red onion
• 4, minced garlic cloves
• 1 cup chicken broth
• 2 tbsp olive oil
• 4 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. In a large oven-safe skillet or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 5 minutes until golden and crispy. Flip and sear the other side for 3 minutes.
2. Step 2: Remove chicken and set aside. Add 4 minced garlic cloves, 3 chopped carrots, 2 chopped parsnips, and 1 large red onion cut into wedges to the skillet. Sauté for 5 minutes until vegetables begin to soften and garlic is fragrant.
3. Step 3: Stir in 1/4 cup maple syrup, 3 tbsp Dijon mustard, and 1 tsp yellow mustard seeds, cooking for 1 minute until the sauce thickens slightly. Pour in 1 cup chicken broth and add 4 sprigs fresh thyme, scraping any browned bits from the bottom.
4. Step 4: Return chicken thighs skin-side up to the skillet. Transfer to the preheated oven and bake uncovered for 25-30 minutes until chicken is cooked through and vegetables are tender.