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Cozy Maple Dijon Roasted Chicken Thighs with Fall Vegetables

maple dijon roasted chicken thighs - featured image
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Juicy bone-in chicken thighs roasted with a tangy-sweet maple Dijon marinade alongside caramelized fall vegetables like acorn squash, carrots, and red onion. This one-pan meal is comforting, easy to clean up, and perfect for busy weeknights or lazy Sunday suppers.

Ingredients

Scale
  • 6 to 8 bone-in, skin-on chicken thighs (about 2.5 to 3 pounds total)
  • ¼ cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • Salt and black pepper to taste
  • 1 medium acorn squash or butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 1 large red onion, cut into wedges
  • 8 to 10 fresh sage leaves (optional)
  • Fresh parsley, chopped (for garnish, optional)
  • Flaky sea salt (for finishing, optional)

Instructions

  1. Preheat your oven to 425°F (220°C) with the rack in the middle position. Give it a full 20 minutes to heat up.
  2. Make the maple Dijon marinade: In a medium bowl, whisk together ¼ cup maple syrup, 3 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 4 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried thyme, ½ teaspoon crushed rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper.
  3. Prepare the chicken: Pat the chicken thighs dry with paper towels. Place them in the bowl with the marinade and toss to coat. Let them sit while you prep the vegetables, or up to 30 minutes at room temperature. (You can also marinate overnight in the fridge for deeper flavor.)
  4. Prep the vegetables: On your sheet pan, combine the cubed squash, carrot chunks, and red onion wedges. Drizzle with the remaining 1 tablespoon olive oil and a generous pinch of salt and pepper. Toss with your hands to coat evenly. Spread them out in a single layer, leaving space in the center for the chicken.
  5. Arrange the chicken: Place the marinated chicken thighs skin-side up in the center of the pan, nestled among the vegetables. Tuck the fresh sage leaves under and around the chicken. Pour any remaining marinade over the chicken and vegetables.
  6. Roast for 35 to 40 minutes. After 20 minutes, use tongs to flip the vegetables (but leave the chicken skin-side up). The chicken is done when the skin is deep golden brown and crispy, and the internal temperature reaches 175°F to 185°F. The vegetables should be tender and caramelized at the edges.
  7. Rest before serving: Let the pan rest for 5 to 10 minutes. Sprinkle with fresh parsley and flaky sea salt if desired.

Notes

Pat chicken thighs dry for crispy skin. Don’t overcrowd the pan; vegetables should be in a single layer. For smaller chicken thighs, start checking at 30 minutes. Let the pan rest before serving to keep juices in the meat.

Nutrition

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

Find it online: https://leilameals.com/cozy-maple-dijon-roasted-chicken-thighs-with-fall-vegetables/