Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗

Maple Mustard Sheet Pan Chicken Thighs

Name: Maple Mustard Sheet Pan Chicken Thighs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 boneless/skinless chicken thighs (large); 2 lb red potatoes (cut into large dice); 1 bag baby carrots; 2 Tbsp olive oil; ¼ cup Dijon mustard; 1 tsp onion powder; 1 tsp garlic powder; ¼ cup maple syrup; Salt and black pepper (to taste)

Budget-friendly chicken thighs roasted with red potatoes and carrots in a tangy-sweet maple Dijon glaze. Everything caramelizes together on one sheet pan, so even the thigh skeptics at the table go back for seconds.

⏱ 50 min4 servingschickensheet panone panbudgetweeknight

Ingredients

4boneless/skinless chicken thighs · large
2 lbred potatoes · cut into large dice
1 bagbaby carrots
2 Tbspolive oil
¼ cupDijon mustard
1 tsponion powder
1 tspgarlic powder
¼ cupmaple syrup
—Salt and black pepper · to taste

Steps

1
Preheat oven to 450°F.
2
De-ick your chicken thighs by trimming off any tiny pieces of bone or connective tissue.
3
Throw the thighs in a large bowl, then wash your hands.
4
Pour olive oil into a small bowl. Whisk in Dijon mustard, onion powder, garlic powder and maple syrup.
5
Dump diced potatoes and baby carrots into the bowl with the chicken thighs, then pour in the maple mustard glaze. Toss everything well with a rubber spatula.
6
Transfer the chicken and veggies to a large baking sheet, scraping out any remaining glaze from the bowl. Spread everything out in a single, even layer. Use two pans if necessary.
7
Bake for about 30 minutes, until a fork inserted in one of the potatoes meets little to no resistance and the chicken thighs reach an internal temperature of 165°F.
8
Wait for a minute or two before trying your handiwork. Careful—this is HOT!

Creator's notes

Jessica loves tricking her family into liking chicken thighs — and with grocery prices what they are, the timing couldn't be better.

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