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- 4 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 - Salt and black pepper to taste - Fresh parsley for garnish (optional) This recipe brings together simple yet bold flavors. The chicken thighs give a juicy base, while baby carrots add sweetness and crunch. The marinade is key. It blends the tang of Dijon mustard with the rich sweetness of maple syrup. Olive oil adds smoothness, while garlic powder and dried thyme boost the taste. When you gather your ingredients, make sure to choose fresh chicken and carrots. Look for thighs with skin for the best flavor and texture. For the carrots, select small ones with bright color. This ensures they are sweet and tender. Using quality ingredients makes a big difference. Fresh herbs like parsley can brighten the dish, adding color and freshness at the end. 1. First, preheat your oven to 425°F (220°C). This helps the chicken cook evenly and become crispy. 2. Next, whisk together the Dijon mustard, pure maple syrup, olive oil, garlic powder, dried thyme, salt, and black pepper in a small bowl. This mixture creates a tasty marinade. 1. Place the chicken thighs in a large bowl or a resealable bag. Pour the marinade over the chicken. Make sure every piece gets coated well. 2. Let the chicken marinate for at least 20 minutes. If you can, marinate it overnight for a richer flavor. 1. While the chicken marinates, wash the baby carrots. Trim any rough edges to make them look nice. 2. On a large sheet pan, arrange the marinated chicken thighs skin-side up. Scatter the baby carrots around the chicken. 3. Drizzle any leftover marinade over both the chicken and the carrots. This adds extra flavor. 4. Roast everything in the oven for about 30 to 35 minutes. The chicken should reach an internal temperature of 165°F (74°C). The carrots should be tender. 5. After cooking, remove the pan from the oven. Let the dish rest for a few minutes before serving. You can garnish with fresh parsley for a bright touch. To cook chicken thighs well, aim for a high internal temperature. The chicken should reach 165°F (74°C) for safety. Use a meat thermometer for best results. For crispy skin, start with bone-in and skin-on thighs. Roast them skin-side up. This helps render the fat and create a nice crunch. Fresh herbs can make a big difference. Consider adding rosemary or oregano for more depth. Marinate the chicken for at least 20 minutes. If you have time, let it sit overnight in the fridge. This extra time allows the flavors to soak in better. Serving style can elevate the meal. Present the chicken and carrots directly from the sheet pan. This gives a cozy, family-style feel. For garnishing, sprinkle fresh parsley on top. It adds color and freshness to your dish. {{image_2}} You can switch chicken cuts if you prefer. Boneless chicken thighs work well. Chicken breasts are leaner but will cook faster. For vegetables, you can use green beans or bell peppers. They add color and taste. Try sweet potatoes for a heartier option. Just cut them small to ensure even cooking. Want a kick? Add red pepper flakes or cayenne pepper for heat. You can also mix in a splash of hot sauce. If you like it sweeter, add more maple syrup. Honey is a great substitute if you run out of maple syrup. No oven? No problem! Use an air fryer. Cook at 400°F (200°C) for 20-25 minutes. This gives you crispy skin and juicy chicken. A slow cooker is another option. Cook on low for 6-8 hours or high for 3-4 hours. Just add the carrots halfway through to keep them tender. To keep your sheet-pan maple Dijon chicken and carrots fresh, use proper storage containers. Glass or BPA-free plastic containers work well. Seal them tightly to avoid air exposure. Store your leftovers in the fridge for up to three days. This ensures they stay safe to eat and tasty. If you want to save some for later, freezing is a great choice. First, let the chicken and carrots cool completely. Then, place them in freezer-safe bags or containers. Be sure to remove as much air as possible before sealing. You can freeze them for up to three months. When you’re ready to eat, thaw them overnight in the fridge. Reheating can be tricky. To keep the chicken juicy and the carrots tender, use the oven. Preheat it to 350°F (175°C). Place the chicken and carrots on a sheet pan. Cover them with foil to lock in moisture. Heat for about 20-25 minutes or until warmed through. This method helps maintain texture and flavor. Enjoy your meal just like it was fresh from the oven! I recommend marinating the chicken for at least 20 minutes. This short time helps the flavors soak in. For deeper taste, you can marinate it overnight in the fridge. This extra time allows the Dijon mustard and maple syrup to really shine. Yes, you can use boneless chicken thighs. However, keep an eye on the cooking time. Boneless thighs cook faster than bone-in ones. Aim for about 25-30 minutes in the oven. Always check that the chicken reaches 165°F (74°C) for safety. When selecting carrots, look for firm and smooth ones. They should have a bright color, showing they are fresh. Avoid carrots that are soft or have dark spots. If possible, choose baby carrots, as they tend to be sweeter and tender. This blog post shared a simple recipe for chicken thighs and baby carrots. You learned about the marinade and ingredients like mustard and maple syrup. The step-by-step instructions made cooking easy, from marinating to roasting. We also covered tips for perfecting your dish and variations to try. In the end, you can create a tasty meal your family will love. Enjoy experimenting and making this dish your own!

Sheet-Pan Maple Dijon Chicken and Carrots

Indulge in the delightful flavors of Sweet & Savory Maple Dijon Chicken! This easy recipe pairs juicy chicken thighs with tender baby carrots, all coated in a rich marinade of Dijon mustard and pure maple syrup. Perfect for a family dinner, it’s quick to prepare and packed with taste. Ready to create a delicious meal your loved ones will adore? Click through for the full recipe and bring this mouthwatering dish to your table tonight!
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Ingredients
  

4 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

Salt and black pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, whisk together the Dijon mustard, maple syrup, olive oil, garlic powder, thyme, salt, and pepper to create a marinade.

      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).

        Meanwhile, wash and prep the baby carrots by trimming any rough edges.

          On a large sheet pan, arrange the marinated chicken thighs skin-side up and scatter the baby carrots around them.

            Drizzle any remaining marinade over the chicken and carrots for extra flavor.

              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.

                Once done, remove the sheet pan from the oven and let it rest for a few minutes before serving.

                  Optionally, sprinkle with fresh parsley for a pop of color before serving.

                    Prep Time: 20 min | Total Time: 55 min | Servings: 4

                      - Presentation Tips: Serve the chicken and carrots directly from the sheet pan for a family-style meal, garnished with freshly chopped parsley for added color and flavor.