Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 2 medium Granny Smith apples, cored and wedged
  • 1 medium red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp dried thyme
  • ¼ cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • ½ tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the halved baby potatoes, sliced carrots, and red onion wedges with 2 tbsp olive oil, salt, pepper, and dried thyme.
  3. Pat the chicken thighs bone-dry with paper towels and season generously with salt and pepper.
  4. Spread the seasoned vegetables across the baking sheet, leaving a 1-inch gap between pieces, and nestle the chicken thighs skin-side up among the vegetables.
  5. Roast in the oven for 20 minutes to render the chicken fat and sear the vegetables.
  6. While the chicken roasts, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and smoked paprika in a small bowl.
  7. Remove the pan from the oven, toss in the apple wedges, and brush the maple-dijon glaze over the chicken and vegetables.
  8. Return the pan to the oven and roast for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).