Ingredients:

  • 2 lbs boneless skinless chicken thighs, patted dry
  • 1 lb baby potatoes, halved
  • 3 cups Brussels sprouts, trimmed and halved
  • 2 large carrots, sliced into 1-inch chunks
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme or rosemary
  • 1/3 cup pure maple syrup (Grade A)
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. In a large mixing bowl, toss the halved potatoes, carrots, and Brussels sprouts with 2 tbsp olive oil, salt, pepper, and dried herbs.
  3. Spread the vegetables in a single layer on the baking sheet, leaving space in the center for the chicken.
  4. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and smoked paprika until velvety and combined.
  5. Place the chicken thighs in the center of the pan.
  6. Brush approximately half of the maple dijon glaze generously over each chicken thigh.
  7. Drizzle the remaining glaze over the surrounding vegetables, tossing to coat.
  8. Roast in the oven for 30 minutes or until chicken reaches an internal temperature of 165°F and vegetables are tender.