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- 4 chicken thighs, bone-in and skin-on - 4 medium carrots, peeled and cut into sticks - 1/3 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons extra virgin olive oil - 1 tablespoon soy sauce (or tamari for gluten-free) - 3 cloves garlic, finely minced - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) Pure maple syrup is key for this recipe. It offers a sweet, rich flavor. Look for grade A or B syrup, as they have great taste and quality. Dijon mustard adds a slight tang that balances the sweetness. This combination creates a tasty glaze. Olive oil helps the chicken stay moist while roasting. It adds a lovely depth too. I prefer fresh thyme for this dish. It has a vibrant, aromatic flavor that brightens the meal. You can use dried thyme if that’s what you have. Use only half the amount since dried herbs are stronger. No matter which you choose, thyme adds a great herbal note that complements the maple glaze. First, preheat your oven to 425°F (220°C). This high heat helps the chicken get crispy. Next, line a baking sheet with parchment paper. This step makes cleanup super easy. You can also use a non-stick spray if you prefer. In a mixing bowl, add the following ingredients: - 1/3 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons extra virgin olive oil - 1 tablespoon soy sauce - 3 cloves minced garlic - 1 teaspoon fresh thyme leaves - Salt and black pepper to taste Whisk these items together until smooth. This glaze gives the chicken a sweet and tangy flavor. Now, take the chicken thighs and place them skin-side up on the baking sheet. Make sure they have space to cook evenly. Next, add the carrot sticks around the chicken. This way, they roast together and soak up all the flavors. Slide the baking sheet into your preheated oven. Roast the chicken and carrots for 25-30 minutes. Use a meat thermometer to check that the chicken reaches 165°F (75°C). You want the skin to be golden brown, and the carrots should be tender and caramelized. When the chicken is done, remove the baking sheet from the oven. Let the chicken rest for about 5 minutes. Resting allows the juices to redistribute. This makes each bite juicy and flavorful. Enjoy your meal! To get that crispy skin on your chicken, start with bone-in, skin-on thighs. Pat the skin dry with a paper towel. This helps remove moisture. Next, make sure your oven is hot at 425°F (220°C). A hot oven helps the skin crisp up nicely. When you add the glaze, keep half for later. Brush it on the chicken halfway through cooking. This adds even more flavor and keeps the skin crispy. If you have leftovers, let the chicken cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. To keep the carrots fresh, separate them from the chicken. They may get soggy if stored together. Reheat the chicken in the oven for the best texture. Use a low heat to warm it without drying it out. Want to add more flavor? Try mixing in herbs like rosemary or oregano. They pair well with maple and chicken. For a spicy kick, add a pinch of red pepper flakes to the glaze. If you love citrus, squeeze some lemon juice over the dish before serving. This brightens the flavors and adds a fresh touch. Feel free to experiment with your favorite spices! {{image_4}} You can switch the chicken thighs for chicken breasts. Breasts cook faster, so check them after 20 minutes. You can also use drumsticks for a fun change. They roast well and stay juicy with the glaze. Feel free to add other veggies for more color and taste. Broccoli, bell peppers, or sweet potatoes work great. Just cut them into similar sizes so they cook evenly. Toss them in the maple glaze for a sweet touch. To make this dish gluten-free, use tamari instead of soy sauce. Check the labels on your Dijon mustard and maple syrup, as some brands add gluten ingredients. This small swap keeps all the flavor while making it friendly for gluten-free diets. Store any leftover Maple Glazed Chicken & Carrots in an airtight container. Keep it in the fridge. It will stay fresh for up to three days. Make sure to let the dish cool completely before sealing. This helps prevent condensation and sogginess. If you want to save it for later, freezing is a great option. Place the chicken and carrots in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps avoid freezer burn. You can freeze it for up to three months. Remember to label it with the date for easy tracking. To reheat, the oven is your best friend. Preheat it to 350°F (175°C). Place the chicken and carrots on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until it's warm throughout. You can also use the microwave, but the oven keeps the skin crispy. Enjoy your meal again! Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 20-25 minutes. Check for a nice brown color on the outside. You can serve this dish with fluffy quinoa or a mixed salad. The grains add texture and balance. Fresh greens lighten the meal and add crunch. Try garlic bread for a comforting side. Check the chicken's internal temperature. It should reach 165°F (75°C). The skin should look crispy and golden. The juices should run clear when cut. If it’s still pink, cook it a bit longer. Yes, you can prep this dish ahead of time. Marinate the chicken in the maple glaze overnight. Chop the carrots and store them in the fridge. When ready to cook, just assemble and roast. This guide covered key steps for making Maple Glazed Chicken and Carrots. We discussed essential ingredients and shared tips for perfecting flavors and textures. Remember, fresh thyme can elevate your dish. Resting the chicken is crucial for juiciness. With some easy variations, you can customize it to your taste. Store leftovers properly for the best flavors later. Enjoy this tasty dish, and don’t be afraid to experiment! Your delicious meal is just a recipe away.

Maple Glazed Chicken & Carrots Sheet Pan

Discover the deliciousness of maple glazed chicken & carrots with this easy recipe! You'll love how the sweet maple syrup and savory spices transform tender chicken thighs and vibrant carrots into a mouthwatering dish. Perfect for weeknight dinners, this meal is simple to prepare and sure to impress your family. Click through to explore the full recipe and bring this delightful meal to your table tonight!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

4 medium carrots, peeled and cut into sticks

1/3 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons extra virgin olive oil

1 tablespoon soy sauce (or tamari for gluten-free)

3 cloves garlic, finely minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper, which will make cleanup effortless.

    In a small mixing bowl, combine the maple syrup, Dijon mustard, olive oil, soy sauce, minced garlic, thyme, salt, and pepper. Whisk these ingredients together until the mixture is smooth and well integrated.

      Take the chicken thighs and place them skin-side up on the lined baking sheet. Surround the chicken with the prepared carrot sticks, distributing them evenly around the meat.

        With a pastry brush or spoon, slather half of the maple glaze over the chicken thighs, making sure to fully coat them for maximum flavor. Drizzle the remaining glaze over the carrot sticks for added sweetness as they roast.

          Transfer the baking sheet to your preheated oven and roast for 25-30 minutes. Check that the chicken is cooked through, reaching an internal temperature of 165°F (75°C), with a beautifully golden brown and crispy skin. The carrots should be tender with a nice caramelized finish.

            After roasting, take the baking sheet out of the oven and allow the chicken to rest for about 5 minutes. This resting period helps the juices redistribute within the meat.

              Just before serving, generously sprinkle the dish with freshly chopped parsley, which adds a burst of color and a hint of freshness.

                - Prep Time: 10 minutes

                  - Total Time: 40 minutes

                    - Servings: 4

                      - Serving Suggestions: For a complete meal, serve this dish alongside a bed of fluffy quinoa or a mixed salad to balance the richness of the chicken. Enjoy!