Description
Sheet Pan Maple-Mustard Chicken Thighs and Carrots is a delightful one-pan meal that combines the juicy tenderness of chicken with the natural sweetness of caramelized carrots. Coated in a tangy maple-mustard glaze, this dish brings comfort and joy to your dining table without the hassle of extensive cleanup. Perfect for busy weeknights or impressing guests, this recipe promises an explosion of flavors that will leave everyone craving more.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb fresh carrots, peeled and cut into sticks
- 1/3 cup pure maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large sheet pan with parchment paper. Place chicken thighs on one side and scatter carrots on the other.
- In a bowl, combine maple syrup, Dijon mustard, olive oil, garlic powder, thyme, salt, and pepper. Mix well.
- Pour half of the glaze over the chicken and carrots; toss to coat evenly.
- Bake for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Drizzle remaining glaze over the dish before serving; let rest for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with carrot sticks (approximately 250g)
- Calories: 360
- Sugar: 10g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg