Description
An easy, forgiving weeknight dinner featuring bone-in, skin-on chicken thighs roasted with potatoes and broccoli on a single sheet pan, coated in a sweet and savory maple Dijon glaze.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 2 medium yellow onions, chopped into large chunks
- 1.5 pounds red potatoes, cut into 1-inch cubes
- 2 cups broccoli florets
- 1/4 cup real maple syrup
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
- Chop onions into large chunks and cube potatoes into 1-inch pieces. Break broccoli into florets if using.
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, minced garlic, apple cider vinegar, dried thyme, salt, and pepper until smooth.
- Place chicken thighs and chopped veggies on the prepared baking sheet. Pour about three-quarters of the glaze over the chicken and veggies. Toss to coat, ensuring the chicken skin is sticky. Reserve the remaining glaze.
- Roast in the preheated oven for 20 minutes.
- Remove pan from oven. Add broccoli florets to the pan if not added earlier. Brush chicken thighs with the remaining reserved glaze.
- Return to oven and roast for another 10-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are fork-tender.
- Remove from oven and let chicken rest for 5 minutes before serving. Spoon pan juices over the top and garnish with fresh herbs if desired.
Notes
Do not crowd the pan; use two pans if necessary to ensure veggies roast rather than steam. Pat chicken skin dry before adding glaze for crispier results. Real maple syrup is recommended over pancake syrup for better flavor. Chicken thighs are best cooked to 175°F-180°F for fall-off-the-bone tenderness, though 165°F is the safety minimum. Leftovers can be stored in the fridge for up to 4 days but do not freeze well due to potato texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 520
- Sugar: 18
- Sodium: 450
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, maple Dijon chicken, weeknight dinner, easy chicken recipe, fall recipes, one pan meal, bone-in chicken thighs