Print

Easy One-Pan Maple Dijon Chicken & Root Vegetables

maple dijon chicken and root vegetables - featured image
Print Recipe

A simple one-pan dinner featuring sweet and tangy maple Dijon chicken with roasted root vegetables. Minimal prep and cleanup make it perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 2 medium parsnips, peeled and cut into 2-inch chunks
  • 1 large sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 medium red onion, cut into wedges
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Fresh parsley or thyme, chopped (for garnish)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Prepare the vegetables: wash and peel the carrots, parsnips, and sweet potato. Cut them into roughly 2-inch chunks. Cut the red onion into wedges, leaving the root end intact. Smash the garlic cloves with the flat side of your knife.
  3. Season the vegetables: place all cut vegetables on a lined baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and black pepper, and toss to coat. Spread in a single layer, leaving space in the center for the chicken.
  4. Make the maple Dijon glaze: in a small bowl, whisk together maple syrup, Dijon mustard, whole-grain mustard, apple cider vinegar, dried thyme, smoked paprika, and garlic powder.
  5. Prep the chicken: pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper. Place skin-side up in the center of the baking sheet.
  6. Apply the glaze: brush or spoon about two-thirds of the glaze over the chicken thighs. Drizzle the remaining glaze over the vegetables and toss gently to coat.
  7. Roast for 30 minutes.
  8. Flip and baste: after 30 minutes, remove the pan from the oven. Flip the chicken thighs over and brush with pan juices. Toss the vegetables to coat. Return to the oven.
  9. Roast for another 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  10. Rest and serve: remove from oven and let rest for 5 minutes. Sprinkle with fresh herbs and flaky sea salt if desired. Serve directly from the pan or transfer to a platter.

Notes

For best results, pat chicken dry for crispy skin. Cut vegetables uniformly for even cooking. If vegetables brown too quickly, tent with foil for the last 10 minutes. Leftovers keep in the refrigerator for up to 4 days and reheat well in a 350°F oven.

Nutrition

Keywords: one-pan chicken, maple Dijon, sheet pan dinner, roasted root vegetables, gluten-free, dairy-free

Find it online: https://lindabake.com/easy-one-pan-maple-dijon-chicken-and-root-vegetables/