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To make the sheet-pan maple glazed chicken and carrots, gather these items: - 4 bone-in chicken thighs, skin-on - 1 pound baby carrots, peeled - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh thyme or parsley for garnish These ingredients blend together to create a sweet and savory dish. You can swap a few ingredients for different flavors. If you can't find bone-in thighs, use skin-on chicken breasts. They cook faster, so check them sooner. Instead of baby carrots, chop regular carrots into sticks. You can also use honey if maple syrup is not available. For a different taste, try yellow mustard instead of Dijon. Each serving of this dish has about: - Calories: 410 - Protein: 27g - Carbohydrates: 25g - Fat: 24g - Fiber: 3g - Sugars: 10g This meal offers a good balance of protein and carbs. It brings together wholesome ingredients for a tasty dinner. Enjoy the flavors while knowing you're eating something good for you! First, gather all your ingredients. You will need chicken thighs, baby carrots, and the glaze. The glaze mixes maple syrup, Dijon mustard, olive oil, and spices. It adds flavor and sweetness. 1. Preheat your oven to 400°F (200°C). This helps the chicken cook evenly. 2. In a small bowl, whisk the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This is your glaze. 3. On a large baking sheet, arrange the chicken thighs and baby carrots. Lay them out in a single layer. 4. Pour the maple glaze over the chicken and carrots. Use a brush or spoon to coat them well. 5. Bake in the preheated oven for about 35-40 minutes. The chicken should reach 165°F (75°C). The carrots need to be tender. 6. Halfway through, baste the chicken with pan juices. This adds more flavor. 7. When done, take the sheet pan out of the oven. Let it rest for a few minutes. 8. Garnish with fresh thyme or parsley before serving. To check if the chicken is done, use a meat thermometer. The inside should be 165°F (75°C). Test the carrots by piercing them with a fork. They should be soft but not mushy. This ensures a perfect meal every time. Marinating the chicken is key for flavor. Mix the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl. Coat the chicken thighs well. Let them sit in the marinade for at least 30 minutes. For more taste, marinate them overnight in the fridge. To get crispy skin, start with bone-in, skin-on chicken thighs. Pat the skin dry with paper towels before marinating. This helps the skin crisp up while cooking. Bake the chicken at a high temperature, like 400°F (200°C). Basting halfway through cooking adds extra flavor and helps the skin crisp up too. Don’t throw away the leftover glaze! You can use it for extra flavor. Brush it on the chicken and carrots during the last few minutes of cooking. You can also save it for later. Store it in the fridge for up to a week. Reheat it before using to add flavor to other dishes. {{image_2}} You can switch up the carrots. Try using green beans, zucchini, or bell peppers. These veggies add color and flavor. Each option cooks well with the chicken and glaze. You can also add potatoes for a heartier dish. Just be sure to cut them small so they cook evenly. Want to change the protein? You can use bone-in chicken breast instead of thighs. They will cook a bit faster. For a fun twist, try pork chops or bone-in turkey thighs. Salmon also works great with this glaze. It offers a nice sweet flavor when baked. Feel like mixing up the glaze? You can add soy sauce for a salty touch. Honey can replace maple syrup for a different sweetness. For a spicy kick, add sriracha or red pepper flakes. You can even try fresh herbs like rosemary or basil to change the flavor. After enjoying your sheet-pan maple glazed chicken and carrots, let leftovers cool first. Place the chicken and carrots in an airtight container. Store in the refrigerator. Use them within three days for the best taste. If you're saving just the glaze, keep it in a small jar. To reheat, use your oven for the best flavor. Preheat it to 350°F (175°C). Place the chicken and carrots on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes or until warm. You can also reheat in the microwave. Just cover the dish to avoid drying out. You can freeze the chicken and carrots if you have extra. Wrap them tightly in plastic wrap, then place them in a freezer bag. Remove as much air as possible. They can stay in the freezer for up to three months. When you're ready to eat, thaw in the fridge overnight. Reheat as mentioned above for a tasty meal. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and cook faster. Adjust the cooking time to about 25-30 minutes. Check the internal temperature to ensure it’s 165°F (75°C). Breasts may not stay as juicy as thighs, but they will still taste great with the maple glaze. No, it is not necessary to peel the carrots. Baby carrots are often sweet and tender with skin on. However, peeling can improve the look and texture if you prefer. If you do peel them, wash them well to remove any dirt. Both options will work in this dish. You can serve many sides with this dish. Rice or quinoa works well to soak up the glaze. A fresh salad adds a nice crunch and balances the meal. Mashed potatoes or crusty bread can also be great choices. Feel free to mix and match based on your taste! This blog post covered all you need for making maple glazed chicken and carrots. We looked at essential ingredients, helpful cooking steps, and smart tips to boost flavor. Variations let you mix things up, while storage info shows you how to keep leftovers fresh. Each section aimed to give you clear guidance. Enjoy making this dish, and don't hesitate to experiment. Cooking should be fun and tasty, so go ahead and get creative!

Sheet-Pan Maple Glazed Chicken and Carrots

Savor the deliciousness of our Sheet-Pan Maple Glazed Chicken and Carrots! This easy recipe combines tender chicken thighs and sweet carrots with a flavorful maple glaze that's sure to impress. Perfect for busy weeknights, it's made in just one pan for a hassle-free meal. Ready in under an hour, click through to discover this mouthwatering dish that will have your family asking for seconds! Don't miss out on this tasty experience!
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Ingredients
  

4 bone-in chicken thighs, skin-on

1 pound baby carrots, peeled

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh thyme or parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This will be your glaze.

      On a large baking sheet, arrange the chicken thighs and baby carrots in a single layer.

        Pour the maple glaze over the chicken thighs and carrots, ensuring even coverage by using a brush or spoon to coat them adequately.

          Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the carrots are tender.

            Halfway through cooking, use a spoon to baste the chicken with the pan juices for extra flavor.

              Once done, remove the sheet pan from the oven and let it rest for a few minutes.

                Garnish with fresh thyme or parsley before serving.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4