Pan-Seared Chicken Thighs with Maple-Mustard Glaze and Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender pan-seared chicken thighs glazed with a sweet and tangy maple-mustard sauce, served alongside oven-roasted carrots and parsnips. This American chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, kosher salt, and freshly ground black pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 4 (about 6 oz each) bone-in, skin-on chicken thighs
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 medium parsnips, peeled and cut into 1-inch pieces
• 1 tbsp chopped fresh thyme
• 3 garlic cloves, smashed

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 peeled and cut carrots and 3 peeled and cut parsnips with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread on a baking sheet and roast for 25 minutes.
2. Step 2: While vegetables roast, season 4 bone-in, skin-on chicken thighs evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.
3. Step 3: Heat 1 tbsp olive oil in a large oven-proof skillet over medium-high heat. Add chicken thighs skin side down and sear for 6-7 minutes until skin is golden and crisp. Flip and sear the other side for 3 minutes.
4. Step 4: In a small bowl, whisk 3 tbsp maple syrup with 2 tbsp Dijon mustard until combined.
5. Step 5: Brush the maple-mustard glaze generously over the chicken thighs, add 3 smashed garlic cloves to the skillet, then transfer the skillet to the oven. Roast for 15 minutes or until chicken reaches 165°F internal temperature.
6. Step 6: Remove chicken and vegetables from oven. Serve chicken thighs over roasted root vegetables, spooning any pan juices over the top.