Maple Mustard Chicken Thighs

Name: Maple Mustard Chicken Thighs
Cook time: 15 min
Yield: 4 servings
Ingredients: 340 g carrots peeled and cut into 1.5 cm diagonal pieces; 10 ml olive oil divided; 1 g kosher salt divided; 1 g black pepper divided; 1 g garlic powder divided; 680 g bone-in, skin-on chicken thighs patted dry; 20 ml olive oil divided; 5 g kosher salt divided; 1 g black pepper divided; 1 g garlic powder divided; 2 g smoked paprika divided; 45 ml maple syrup for glaze; 30 g Dijon mustard for glaze; 15 ml apple cider vinegar for glaze; 15 ml water for glaze; 5 g parsley chopped, for garnish

Bone-in chicken thighs roast with carrots on a hot sheet pan, then get brushed with a maple-mustard glaze near the end so it reduces and clings without burning. The carrots roast alongside and pick up the same glaze and pan juices for a simple main dish with a sticky finish.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

340 g carrots peeled and cut into 1.5 cm diagonal pieces
10 ml olive oil divided
1 g kosher salt divided
1 g black pepper divided
1 g garlic powder divided
680 g bone-in, skin-on chicken thighs patted dry
20 ml olive oil divided
5 g kosher salt divided
1 g black pepper divided
1 g garlic powder divided
2 g smoked paprika divided
45 ml maple syrup for glaze
30 g Dijon mustard for glaze
15 ml apple cider vinegar for glaze
15 ml water for glaze
5 g parsley chopped, for garnish

Instructions

Heat the oven to 230°C. Put the sheet pan in the oven as it heats, if your pan is oven-safe, so it starts hot. The oven is fully preheated and the pan is hot.
In a large bowl, toss the carrots with 10 ml olive oil, 1 g salt, 1 g black pepper, and 1 g garlic powder. Carefully spread them on the hot sheet pan. The carrots are in a single layer and lightly coated.
Pat the chicken thighs dry, then season them with 20 ml olive oil, 5 g salt, 1 g black pepper, 1 g garlic powder, and 2 g smoked paprika. Nestle them skin-side up among the carrots. The chicken is evenly seasoned and the skin is exposed.
Roast for 10 minutes. The chicken skin has started rendering and the carrots have begun to soften at the edges.
While the pan roasts, stir together the maple syrup, Dijon mustard, apple cider vinegar, and water in a small bowl. The glaze is smooth and pourable.
Brush about half of the glaze over the chicken and carrots, then roast for 4 minutes. The glaze is bubbling and glossy.
Brush on the remaining glaze and roast 1 to 3 minutes more, until the thickest part of the chicken reaches 74°C and the skin is browned in spots. An instant-read thermometer reads 74°C and the glaze looks sticky, not burnt.
Rest for 2 minutes. Garnish with parsley if using, then serve immediately from the pan. Juices have settled and the glaze has thickened slightly.