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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken thighs glazed with a sweet and tangy maple-mustard sauce, served alongside oven-roasted carrots and parsnips. This american-inspired chicken ready in about 55 minutes pairs kosher salt, freshly ground black pepper, olive oil 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Maple-Mustard Glaze and Roasted Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with Maple-Mustard Glaze and Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Maple-Mustard Glaze and Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Maple-Mustard Glaze and Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Thighs with Maple-Mustard Glaze and Roasted Root Vegetables?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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