Sheet Pan Maple-Dijon Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender chicken thighs roasted with a sweet and tangy maple-Dijon glaze, served alongside caramelized root vegetables. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on 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 450 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 bone-in, skin-on chicken thighs
• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, cut into wedges red onion
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh thyme leaves
• 3 cloves, minced garlic cloves

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, and 1 tbsp olive oil until smooth.
2. Step 2: Toss 3 medium carrots, 2 medium parsnips, and 1 large red onion wedges with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 3 minced garlic cloves in a large bowl until evenly coated.
3. Step 3: Arrange the vegetables on a large rimmed baking sheet in a single layer. Place 6 bone-in, skin-on chicken thighs skin side up on top of the vegetables.
4. Step 4: Brush the chicken thighs generously with the maple-Dijon glaze. Sprinkle 1 tbsp fresh thyme leaves evenly over the chicken and vegetables.
5. Step 5: Roast for 35-40 minutes until the chicken skin is golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F. Stir the vegetables halfway through cooking for even caramelization.
6. Step 6: Remove from oven and let rest for 5 minutes before serving the chicken with the roasted root vegetables.