Maple Glazed Oven Baked Chicken Thighs – A bit of maple syrup sweetness, a little Dijon mustard kick, and a whole lot of fresh herbs combine to make the best oven baked chicken thighs recipe! This easy one pan chicken and veggies is full of roasted chicken thighs, Brussel sprouts, and butternut squash for a quick and healthy weeknight dinner.
Oven Baked Chicken Thighs and Veggies to the Rescue!
Have you discovered the miraculousness of one pan chicken and veggies.
There is something so magical about your entire meal being cooked on one sheet pan! And not to mention… clean-up is a breeze.
If you’re a fan of this quick and easy way to prepare dinner, be sure to check out these Oven-Baked Sheet Pan Chicken Fajitas and this Sheet Pan Thai Peanut Sauce Chicken and Veggies. Both of these are baked chicken breast recipes, whereas this maple glazed Dijon chicken is actually an oven baked chicken thighs recipe.
Have you ever made chicken thighs in the oven?
It is actually super easy and will give you the best and most crispy chicken thigh skin!
This particular recipe combines bone-in chicken thighs with vegetables in order to make your dinner quick and easy, but you can also make oven-baked chicken thighs without any veggies following the same instructions.
How to Bake Chicken Thighs in the Oven
Baking chicken thighs in the oven is actually rather easy. There are a few key tips I want to make sure you know to get baked chicken thigh success:
- Make sure you get chicken thighs that are of similar size. The last thing you want is for one chicken thigh to be over cooked while others are undercooked.
- Also, when selecting chicken thighs, this recipe calls for bone-in chicken thighs. If you get boneless the finished recipe will be quite a bit different!
- Use a rimmed sheet pan when roasting chicken thighs. Unlike chicken breasts, chicken thighs tend to release a lot of juicy goodness when baking. So in order to prevent a mess in your oven, use a pan like this one.
- How long and what temperature should I bake them? That is a common question I get a lot, and we’ll take a look at a few temperatures and times below.
How Long to Bake Chicken Thighs at 425?
In this recipe you will see that we bake our chicken thighs in the oven at a temperature of 425 degrees and for 30 mintues.
But also note, at the end you will crank up the oven to a high broil and broil that chicken thigh skin to a crispy goodness!
We set the temperature to 425 degrees in this recipe so we can cook our Brussel sprouts and butternut squash to their perfect doneness as well.
However, if you are just roasting the thighs (no veggies!) you can bake the chicken thighs at 400 degrees for 35-45 minutes with a 5 minutes broil time again.
Maple Dijon Chicken Thighs Marinade
While oven baked chicken thighs are already super tender and bursting with juicy flavor, there is nothing like a maple Dijon glaze to really accentuate it!
What ingredients are in our Maple Dijon Chicken Glaze?
- Maple syrup – of course! Make sure you get a good quality pure maple syrup for the best results.
- Dijon mustard – pick a mustard you really like the flavor of before it goes into the chicken glaze.
- Coconut sugar – can also use brown sugar if you are not avoiding refined sugar.
- Apple cider vinegar – honestly, I would not recommend substituting another vinegar here. The ACV compliments the maple Dijon chicken fabulously.
- Olive oil – you can substitute avocado oil for a little less flavor.
- Rosemary and Thyme – feel free to substitute dried rosemary and thyme if you don’t happen to have fresh!
This maple Dijon glaze is seriously SO good. I have not personally tried it, but I would even bet it makes an incredible salad dressing, too!
How Can I Evolve this One Pan Chicken and Veggies Recipe?
While this Maple Glazed Oven-Baked chicken Thighs with Veggies is already gluten-free, dairy-free, refined sugar-free, and Paleo, there are a few changes you can make to make it more healthy or adapt it to what you have in your pantry:
- Agave nectar and honey will substitute great for the pure maple syrup.
- Don’t have Dijon mustard? Honey mustard or stone ground mustard will work great, too. (With a slight variation in taste, of course!)
- If you absolutely HAVE to, you can substitute white wine or red wine vinegar for the apple cider vinegar.
- Use up any other fresh herbs you have lying around. Oregano and sage would taste wonderful in here, too!
- Switch up the vegetables by using sweet potatoes and zucchini or broccoli instead of the brussel sprouts and butternut squash.
Maple Glazed Oven-Bake Chicken Thighs with Veggies
Maple Glazed Oven Baked Chicken Thighs - A bit of maple syrup sweetness, a little Dijon mustard kick, and a whole lot of fresh herbs combine to make the best oven baked chicken thighs recipe!
- 6 chicken thighs bone-in
- 1 lb. brussel sprouts ends trimmed and cut in half
- 1 lb. butternut squash cut into 1-inch cubes
- ¾ cup pecans whole
Maple Dijon Glaze
- 2 ½ Tbsp. maple syrup pure
- 1 Tbsp. Dijon mustard
- 1 Tbsp. coconut sugar
- 1 Tbsp. apple cider vinegar
- ⅓ cup olive oil
- 1 clove garlic crushed
- ½ tsp. thyme fresh, finely chopped
- ½ tsp. rosemary fresh, finely chopped
- ¾ tsp. salt
- ¼ tsp. pepper
- New! Get this recipe in Meal Plan #4.
Preheat oven to 425 degrees.
In a medium-sized bowl whisk together the maple Dijon glaze ingredients until well combined. You should have about ⅔ cup.
Place sprouts and butternut squash in a 1-gallon ziplock bag and pour in ¼ cup of sauce. Toss to combine.
Line a large baking sheet with parchment paper and place vegetables onto the pan in a single layer. Make an area between the veggies for each chicken thigh and place thighs on parchment paper.
Brush ¼ cup glaze on top of chicken thighs and reserve remaining 2-3 tablespoons.
Bake chicken thighs and vegetables in preheated oven for 30 minutes.
Remove pan from oven and sprinkle pecans amongst the veggies. Brush remaining 2-3 tablespoons maple Dijon glaze onto chicken.
Turn oven to a high broil and broil for 5-6 minutes or until chicken thighs are crisped to your preference.
Serve chicken thighs and vegetables with additional fresh rosemary and thyme. Enjoy! Get this recipe in Meal Plan #4.