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To create this Maple Dijon Chicken & Carrots delight, gather these simple ingredients: - 4 boneless, skinless chicken thighs - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 6 medium carrots, sliced into sticks - 1 red onion, cut into wedges - Fresh thyme sprigs for garnish These ingredients work together to give you a sweet and savory dish. The chicken thighs keep the meat juicy. The Dijon mustard adds a zesty kick. Maple syrup brings a touch of sweetness. Garlic and onion powder round out the flavors. I love using fresh thyme as a garnish. It adds a nice touch and a lovely aroma. The carrots and red onion not only taste great but also add color to your meal. Enjoy cooking with these vibrant ingredients! Start by preheating your oven to 400°F (200°C). This step helps cook the chicken and carrots evenly. A hot oven ensures a nice roast, giving your meal better flavor and texture. In a small bowl, mix together 2 tablespoons of Dijon mustard, 3 tablespoons of pure maple syrup, and 1 tablespoon of olive oil. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. This marinade makes the chicken tasty and juicy. Take 4 boneless, skinless chicken thighs and place them in a large bowl. Pour half of the marinade over the chicken. Make sure each piece is well coated. Let it marinate for about 15 minutes at room temperature. This short time helps the flavors soak in. While the chicken is soaking in flavor, prepare your sheet pan. Line it with parchment paper. This makes cleanup easy. Next, slice 6 medium carrots into sticks and cut 1 red onion into wedges. Add these veggies to the lined sheet pan. Drizzle the remaining marinade over the carrots and onions, then toss them to make sure they are all coated. This adds flavor to the vegetables, making them a perfect side. Now, arrange the marinated chicken thighs on the sheet pan among the veggies. This step sets you up for a delicious one-pan meal. Your oven is hot, the chicken is marinated, and the pan is ready. It's time to roast! To make the best marinade, use fresh ingredients. I love using pure maple syrup; it adds a sweet touch. Mix the Dijon mustard and maple syrup well. Add olive oil for richness. Garlic and onion powder boost the flavor. Don’t forget to season with salt and pepper. Marinate the chicken for at least 15 minutes. This step helps the flavors soak in. For a stronger taste, marinate longer in the fridge. Just remember to bring it back to room temp before cooking. Roasting is key for this dish. Preheat your oven to 400°F (200°C) for even cooking. Line your sheet pan with parchment paper. This makes for easy cleanup and helps prevent sticking. Spread the vegetables out in a single layer. This allows them to roast evenly. If you want crispy edges, broil for a few minutes at the end. Keep a close eye during broiling. It can go from perfect to burnt in seconds! This dish offers a colorful plate that looks great. Serve it straight from the pan for a rustic feel. Garnish with fresh thyme sprigs for a pop of green. Pair it with rice or crusty bread for a complete meal. You could also add a simple salad on the side. It balances the sweetness of the chicken and carrots. For a fun twist, drizzle a little extra maple syrup on top before serving. It adds a lovely shine and flavor! {{image_2}} You can mix up the veggies in this dish. Try using Brussels sprouts, sweet potatoes, or bell peppers. These vegetables add different flavors and textures. For a fun twist, use zucchini or asparagus when they are in season. Each veggie will soak up the tasty marinade. It keeps the dish fresh and exciting every time you make it. The marinade is key to this recipe. You can adjust the taste based on your mood. If you want it spicier, add some cayenne pepper or red pepper flakes. For a tangy twist, squeeze in some lemon juice. You can also swap maple syrup for honey for a different sweetness. Experiment with herbs like rosemary or oregano to change the flavor profile. Each variation can give you a new experience. If you want to switch up the protein, you have options. You can use chicken breasts instead of thighs. They will cook faster, so check them sooner. Turkey thighs are another great choice. They have a similar taste and texture. For a meat-free option, try tofu or chickpeas. Both will soak up the marinade well. Just make sure to adjust the cooking time as needed. Enjoy the freedom to create your own version! You can store leftovers in an airtight container. Place the chicken and carrots in the fridge. They stay fresh for about three days. Make sure to cool them first. This helps keep the flavors intact. To freeze, let the dish cool completely. Then, use freezer-safe bags. Remove all air before sealing. You can freeze it for up to three months. When you're ready, thaw it in the fridge overnight. This keeps the taste and texture nice. Reheat the chicken and carrots in the oven. Preheat it to 350°F (175°C). Place the dish in an oven-safe container. Cover it with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. You can also use a microwave. Just heat in short bursts to avoid overcooking. Enjoy your tasty meal again! You should marinate the chicken for about 15 minutes. This short time gives the chicken flavor. If you have more time, you can marinate it longer, even up to 2 hours. But don’t overdo it. Too long can change the texture. Yes, you can use bone-in chicken thighs. They will add more flavor to the dish. Just adjust the cooking time. Bone-in thighs will take a bit longer to cook. Make sure they reach 165°F (74°C) for safety. Maple Dijon Chicken & Carrots goes well with many sides. You can serve it with rice, quinoa, or a fresh salad. Mashed potatoes or roasted potatoes also work great. Choose what you enjoy! To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). You can also cut into the chicken. The juices should run clear, not pink. This shows it is safe to eat. This blog post went through the key ingredients, steps, and tips for Maple Dijon Chicken with carrots. You learned how to marinate, roast perfectly, and even store leftovers. Remember, you can mix in your favorite veggies or change the protein too. Cooking should be fun and creative! Enjoy this dish and share it with others. You'll impress them with your new skills and tasty meals.

Maple Dijon Chicken & Carrots Sheet Pan

Savor the delicious flavors of Maple Dijon Chicken & Carrots Delight with this easy recipe! Combine juicy chicken thighs with a sweet and tangy marinade of Dijon mustard and pure maple syrup, then roast alongside vibrant carrots and red onions for a wholesome meal. Perfect for busy weeknights, this dish is simple to prepare in just 45 minutes. Click through now to discover the full recipe and bring this delightful dish to your table!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

6 medium carrots, sliced into sticks

1 red onion, cut into wedges

Fresh thyme sprigs for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, combine the Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper to create a marinade.

      In a large mixing bowl, add the chicken thighs and half of the marinade. Coat the chicken evenly and let it marinate for about 15 minutes at room temperature.

        While the chicken is marinating, prepare a sheet pan by lining it with parchment paper for easy cleanup.

          Add the sliced carrots and red onion to the sheet pan. Drizzle the remaining marinade over the vegetables and toss to coat evenly.

            After marinating, arrange the chicken thighs on the sheet pan among the vegetables.

              Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.

                Optional: For a crispy finish, broil the chicken and vegetables on high for an additional 2-3 minutes, watching closely to avoid burning.

                  Once done, take the sheet pan out of the oven and let it rest for a few minutes. Garnish with fresh thyme sprigs before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4