Sheet-Pan Maple Dijon Chicken and Carrots Delight

Ingredients

• 4 thighs chicken thighs, bone-in and skin-on
• 1 cup baby carrots
• 2 tablespoons Dijon mustard
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• to taste Salt and black pepper
• optional Fresh parsley for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, thyme, salt, and pepper to create a marinade.
3. Place the chicken thighs in a large bowl or resealable bag and pour the marinade over them, ensuring they are well coated. Let it marinate for at least 20 minutes (or up to overnight in the fridge for more flavor).
4. Meanwhile, wash and prep the baby carrots by trimming any rough edges.
5. On a large sheet pan, arrange the marinated chicken thighs skin-side up and scatter the baby carrots around them.
6. Drizzle any remaining marinade over the chicken and carrots for extra flavor.
7. Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the carrots are tender.
8. Once done, remove the sheet pan from the oven and let it rest for a few minutes before serving.
9. Optionally, sprinkle with fresh parsley for a pop of color before serving.