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Oven-Roasted Chicken Thighs with Maple-Dijon Glaze & Veggies Recipe

Oven-Roasted Chicken Thighs with Maple-Dijon Glaze & Veggies recipe


This is a yummy chicken dish with a sweet and tangy glaze. We cook chicken thighs in the oven with tasty veggies like broccoli and carrots. It's a warm and filling meal for dinner.


3 x (300 g) bags broccoli florets
1.5 kg chicken thighs, boneless skinless
1/3 cup maple syrup
1/3 cup Dijon mustard
2 x (227 g) pkgs baby carrots
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt


Preheat oven to 220°C (425°F).
Spread broccoli florets and baby carrots on a large baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, onion powder, and a pinch of salt. Toss to coat and spread out in an even layer.
Roast veggies in the preheated oven for 10 minutes.
While veggies are roasting, pat chicken dry with paper towels and season with salt and pepper.
In a bowl, mix together maple syrup and Dijon mustard to create the glaze.
Heat a large skillet over medium heat and add 1 tablespoon olive oil.
Cook chicken thighs in the skillet until golden brown, about 3 minutes per side.
Remove veggies from the oven and nestle the browned chicken thighs among them.
Brush the maple-Dijon glaze over the chicken thighs.
Return the baking sheet to the oven and bake until the chicken is cooked through and veggies are tender, about 15 minutes.
Divide the chicken and veggies between plates and serve hot.

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