Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗
Maple Mustard Sheet Pan Chicken Thighs
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.
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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