Sheet Pan Maple Dijon Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 1/4 cup maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat chicken thighs dry and season with salt and pepper.
3. 3 In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, garlic powder, and smoked paprika.
4. 4 Brush each chicken thigh with the maple Dijon mixture and place skin-side down on a parchment-lined sheet pan.
5. 5 Bake for 20 minutes, then flip the thighs and brush with remaining glaze.
6. 6 Continue baking for another 10-15 minutes or until internal temperature reaches 165°F.
7. 7 Garnish with fresh thyme before serving.

Nutrition

Tips

• For extra crispy skin, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Add veggies like carrots and potatoes to the sheet pan for a complete meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with roasted vegetables or a fresh green salad.
• Pairs well with a side of mashed sweet potatoes.

FAQ