Sheet Pan Maple Dijon Chicken Thighs
Juicy bone-in chicken thighs, caramelized butternut squash, and sweet red onions are coated in a rich, tangy maple Dijon glaze for an easy and comforting sheet pan dinner. Made with simple ingredients and minimal cleanup, this cozy chicken recipe is perfect for fall weeknights or Sunday dinner.
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Servings: 6 servings
Ingredients
Chicken Thighs
- 6 –8 bone-in skin-on chicken thighs (approximately 2½–3 pounds)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon ground mustard
- ½ teaspoon onion powder
- ½ teaspoon dried sage
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
Roasted Vegetables
- 3 cups butternut squash peeled and cut into approximately 1–1½-inch chunks
- 1 small red onion cut into thick slices or wedges
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Maple Dijon Glaze
- 1 cup chicken broth preferably low-sodium
- 3 tablespoons Dijon mustard
- 3 tablespoons pure maple syrup
- 1 teaspoon fresh thyme leaves
- 1 teaspoon apple cider vinegar or distilled white vinegar
- 1 tablespoon Better Than Bouillon chicken base
- ½ teaspoon kosher salt optional and to taste
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
Prepare the Chicken and Vegetables
- Preheat the oven to 400°F. Lightly grease a large rimmed baking sheet or shallow roasting pan.
- Pat the chicken thighs completely dry with paper towels. Arrange them skin-side up on the prepared baking sheet and drizzle with olive oil.
- In a small bowl, combine the kosher salt, garlic powder, ground mustard, onion powder, dried sage, paprika, and black pepper. Sprinkle the seasoning mixture evenly over the chicken thighs, gently rubbing it into the skin.
- In a large bowl, combine the cubed butternut squash and sliced red onion. Drizzle with olive oil, then sprinkle with kosher salt and black pepper. Toss until evenly coated.
- Spread the seasoned vegetables around the chicken thighs in a single layer, leaving enough room for the vegetables to roast rather than steam. Use two baking sheets if necessary.
Roast the Chicken Thighs
- Begin roasting. Place the baking sheet in the preheated oven and roast for 20–25 minutes, allowing the chicken skin to begin browning and the vegetables to soften.
Prepare the Maple Dijon Glaze
- While the chicken roasts, add the chicken broth, Dijon mustard, maple syrup, fresh thyme, apple cider vinegar, and Better Than Bouillon chicken base to a small saucepan. Whisk until combined.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the chicken base dissolves.
- In a small bowl, whisk together the cornstarch and water until smooth. Slowly pour the slurry into the simmering glaze, whisking continuously. Simmer for approximately 1–2 minutes, until the glaze thickens slightly. Taste and add additional salt only if needed.
Glaze and Finish Roasting
- After the chicken thighs have roasted for 20–25 minutes, carefully remove the pan from the oven. Turn the butternut squash and red onions to encourage even caramelization. Reserve a few tablespoons of the glaze in a clean bowl for serving. Then pour, spoon, or brush the remaining glaze generously over the chicken thighs and vegetables.
- Return the pan to the oven and roast for another 10–20 minutes, or until the chicken thighs reach an internal temperature of at least 165°F and the vegetables are tender. For especially tender dark meat, continue cooking until the internal temperature reaches approximately 175–185°F.
- For additional browning and caramelization, switch the oven to broil and cook for 1–3 minutes, watching carefully to prevent the maple glaze from burning.
- Remove the pan from the oven and allow the chicken thighs to rest for approximately 5 minutes. Spoon the reserved maple Dijon glaze over the chicken and vegetables, garnish with additional fresh thyme if desired, and serve warm.
Notes
- Bone-in chicken thighs generally take 35–45 minutes at 400°F, although larger thighs may require additional roasting time. Always check the internal temperature. ook the chicken to at least 165°F.
- Avoid Overcrowding, if the chicken thighs and vegetables don't fit comfortably in one layer, use two baking sheets.
- The glaze should be slightly thickened but still pourable. Add a splash of chicken broth if it becomes too thick.
- Chicken base is concentrated and salty. Taste the glaze before adding any additional salt.
- Sweet potatoes, carrots, other types of squash, and Brussels sprouts are all delicious alternatives, although cooking times may vary.
- Refrigerate leftovers in an airtight container for up to 3–4 days.