Maple-Dijon Chicken Thighs with Roasted Carrots

Maple-Dijon chicken thighs and roasted carrots make a balanced one-pan dinner with a tangy-sweet glaze. The carrots get a head start, and the maple mixture goes on near the end to reduce scorching. Oven times are estimates; check the chicken with an instant-read thermometer. [wprm-recipe-jump-to-recipe] Print Recipe Maple-Dijon chicken thighs with roasted carrots. Why this method works Carrots need longer than the glaze, so they start roasting first. Drying the chicken skin helps it brown, while spacing the thighs gives hot air room to circulate. Adding the maple-Dijon mixture only for the final minutes helps it turn glossy without spending the full roast in high heat. Ingredients and useful choices Choose four bone-in, skin-on thighs of similar size, about 2 pounds total. Cut the carrots into sticks about ½ inch thick so they soften at a similar pace. Dijon mustard brings sharpness and body; pure maple syrup adds sweetness, and apple cider vinegar balances it. Fresh thyme is bright,…

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