# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)
02 - 1/2 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Maple Dijon Glaze
04 - 1/4 cup pure maple syrup
05 - 3 tbsp Dijon mustard
06 - 2 tbsp olive oil
07 - 2 tbsp apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
10 - 1/2 tsp smoked paprika
→ Vegetables
11 - 14 oz baby potatoes, halved
12 - 9 oz carrots, peeled and cut into 2-inch pieces
13 - 1 red onion, cut into wedges
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - Pat chicken thighs dry and season both sides evenly with kosher salt and freshly ground black pepper.
03 - In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, and smoked paprika until smooth.
04 - Toss halved baby potatoes, carrot pieces, and red onion wedges with a drizzle of olive oil, salt, and pepper. Spread them evenly on the prepared baking sheet.
05 - Nestle the seasoned chicken thighs skin-side up among the vegetables. Brush each piece generously with the maple Dijon glaze, reserving about 2 tablespoons for later use.
06 - Roast in the preheated oven for 30 minutes. Remove the pan, brush chicken with the reserved glaze, and return to the oven for an additional 5 to 10 minutes, or until internal temperature reaches 165°F and skin is caramelized.
07 - Allow the dish to rest for 5 minutes before serving. Optionally garnish with extra fresh thyme leaves.
