Sheet Pan Maple Mustard Glazed Chicken with Roasted Carrots and Green Beans

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 lb carrots, peeled and cut into 2-inch pieces
• 1 lb fresh green beans, trimmed
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 lemon, cut into wedges (optional, for serving)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
2. In a small bowl, whisk together maple syrup, Dijon mustard, whole grain mustard, 1 tablespoon olive oil, smoked paprika, garlic powder, dried thyme, salt, and pepper until well combined. This will be your glaze.
3. Pat the chicken thighs dry with paper towels. Place them on the prepared baking sheet, skin side up. Brush each thigh generously with about half of the maple mustard glaze.
4. In a separate bowl, toss the carrot pieces with the remaining 1 tablespoon of olive oil, a pinch of salt and pepper, and half of the remaining maple mustard glaze. Spread the carrots out on one side of the sheet pan.
5. In the same bowl, toss the green beans with the remaining glaze (if any remains) or just oil, salt, and pepper. Arrange the green beans on the other side of the sheet pan, keeping them separate from the carrots and chicken.
6. Place the sheet pan in the oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the skin is crispy and golden, and the vegetables are tender and slightly caramelized.
7. About halfway through cooking (around 15 minutes), baste the chicken with any remaining glaze on the pan and toss the vegetables gently to ensure even roasting.
8. Remove from oven, let the chicken rest for 5 minutes, then serve the chicken thighs with roasted carrots and green beans. Garnish with lemon wedges if desired for a fresh pop of flavor.

Chef tips

• For extra crispy chicken skin, make sure the chicken thighs are patted very dry before glazing.
• If you can’t find fresh green beans, you can substitute with snap peas or asparagus, adjusting roasting time as needed.
• Use parchment paper or a silicone baking mat for easier cleanup.
• To make this meal gluten-free, ensure your Dijon mustard does not have any gluten-containing ingredients.
• If you prefer boneless chicken thighs, reduce the cooking time by about 5-7 minutes and check for doneness early.
• Feel free to swap carrots with sweet potatoes or parsnips for a different sweet earthy flavor.