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- 4 boneless, skinless chicken thighs - 6 medium carrots, cut into sticks - 1 large red onion, cut into wedges - 2 tablespoons Dijon mustard - 3 tablespoons pure maple syrup - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Sea salt and freshly ground black pepper to taste - Fresh thyme sprigs The main ingredients here are simple yet flavorful. The chicken thighs are juicy and tender. The carrots add a sweet crunch, and the red onion brings a mild bite. The marinade makes this dish shine. The Dijon mustard gives a tangy kick. Pure maple syrup adds a rich sweetness. The olive oil helps everything stay moist. Garlic powder and onion powder boost the flavor. Salt and pepper tie it all together. For garnish, fresh thyme sprigs add a lovely aroma. They also make the dish look fresh and inviting. You can find these ingredients at your local grocery store. Using fresh and high-quality items will enhance your meal. Try to prepare everything in advance to save time. This will make cooking easier and more fun. Ensure the oven is preheated to 400°F (200°C). This step is key for even cooking. Whisk together all marinade ingredients in a mixing bowl. Combine Dijon mustard, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper. This blend gives a sweet and tangy taste. Coat chicken thighs with half of the marinade and allow to rest. Let the chicken sit for 15 minutes. This time helps the flavors soak in. Line the baking sheet with parchment paper for easy cleanup. This simple step keeps everything from sticking and saves time later. Toss carrots and onions with the remaining marinade. Make sure each piece is coated well. This adds flavor and color to your dish. Place marinated chicken and vegetables on the baking sheet. Spread them out for even roasting. Roast for 25-30 minutes. The chicken should reach 165°F (74°C) and veggies should be tender. Optionally broil for an additional 2-3 minutes for extra crispness. Keep a close watch to avoid burning. A little char adds great flavor. Rest the dish for a few minutes after cooking. Garnish with fresh thyme before serving for a nice touch. The aroma will make your meal even more inviting. To get the best flavor, coat the chicken well. Use half the marinade for the chicken. Pour it over the chicken in a bowl. Use your hands or a spoon to rub it all over. Let it marinate for 15 minutes. This helps the chicken soak up the taste. For the veggies, use the rest of the marinade. Toss the carrot sticks and onion wedges until they are covered. This way, every bite is full of flavor. You want your chicken to be juicy and safe to eat. The ideal internal temperature is 165°F (74°C). To check, use a meat thermometer. Insert it into the thickest part of the thigh. If it reads 165°F, your chicken is done. If not, return it to the oven. Remember, let it rest for a few minutes after cooking. This helps the juices settle in the meat. Cleaning up after cooking can be easy. Start by lining your baking sheet with parchment paper. This helps prevent sticking. Once you finish, let the sheet cool before cleaning. Soak it in warm, soapy water for easier scrubbing. For any stuck bits, use a gentle scrubber. Keeping your kitchen tidy makes cooking more fun for next time! {{image_4}} You can swap out carrots and onions for other veggies. Try using: - Broccoli florets - Bell peppers, cut into strips - Sweet potatoes, cubed - Zucchini, sliced These options add color and taste. Feel free to mix and match based on what you have. If you want to change the chicken, there are great options. Consider using: - Boneless pork chops - Firm tofu, cut into cubes - Salmon fillets Each alternative brings its own flavor. Make sure to adjust cooking times for the different proteins. To make the dish unique, add extra spices or herbs. Some ideas include: - A pinch of smoked paprika for warmth - Fresh rosemary for a fragrant touch - A splash of lemon juice for brightness These tweaks can elevate the dish. Experiment and find what you love most! To keep your Maple Dijon Chicken & Carrots fresh, store leftovers in an airtight container. Let the dish cool for about 30 minutes before sealing. This helps prevent moisture build-up. Place the container in the fridge. Enjoy your leftovers within 3 to 4 days for the best taste. When ready to eat, reheat the chicken and carrots in the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the leftovers on a baking sheet and cover with foil. Heat for about 15-20 minutes. In the microwave, use a microwave-safe dish. Heat in short bursts, about 1-2 minutes, checking often. This helps keep the chicken juicy and the carrots tender. If you want to freeze the meal, first let it cool completely. Portion it into freezer-safe bags or containers. Make sure to remove as much air as possible. Label the bags with the date. You can freeze this dish for up to 3 months. To defrost, transfer it to the fridge for a day before reheating. This keeps the flavors intact and ensures safe eating. Yes, you can use bone-in chicken thighs. They add great flavor. Adjust the cooking time to about 35-40 minutes. Use a meat thermometer to check. The chicken should reach 165°F (74°C). Bone-in meat often takes longer to cook. Make sure to monitor it closely. This dish goes well with many sides. Consider serving it with: - Rice or quinoa for a filling base - Steamed green beans for a fresh touch - Mashed potatoes for a creamy contrast - A simple green salad for added crunch These sides balance the sweet and tangy flavors of the chicken. Leftovers will last about 3-4 days in the fridge. Store them in an airtight container. Make sure to cool the dish before storing. This helps keep it fresh and safe. If you want to keep them longer, consider freezing. Yes, you can prepare this dish ahead of time. Marinate the chicken for up to 24 hours. Keep it in the fridge before cooking. You can also chop the veggies a day before. Just store them in water to keep them crisp. This makes meal prep easy and quick. This blog post covered a simple, tasty recipe for Maple Dijon Chicken with carrots. We discussed the main ingredients, marinade, and step-by-step instructions for cooking. I shared tips on marinating, cooking, and cleaning up. You learned about variations to expand your dish and storage tips for leftovers. In conclusion, this dish simplifies weeknight meals while adding flavor. Enjoy the process and make it your own!

Maple Dijon Chicken & Carrots Sheet Pan

Discover a delicious twist with our Maple Dijon Chicken & Carrots Delight! This easy oven-baked recipe features tender chicken thighs coated in a sweet and tangy marinade, paired with caramelized carrots and red onion. Perfect for busy weeknights, it's a one-pan meal that's bursting with flavor. Don't miss out on creating this mouthwatering dish—click through to explore the full recipe and treat your taste buds today!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons Dijon mustard

3 tablespoons pure maple syrup

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

6 medium carrots, cut into sticks

1 large red onion, cut into wedges

Fresh thyme sprigs, for garnish

Instructions
 

Start by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    In a small mixing bowl, whisk together the Dijon mustard, pure maple syrup, olive oil, garlic powder, onion powder, and a sprinkle of salt and pepper. This will create a flavorful marinade that will enhance the chicken and vegetables.

      In a large mixing bowl, place the chicken thighs and pour half of the prepared marinade over them. Use your hands or a spoon to ensure the chicken is evenly coated. Allow the chicken to marinate at room temperature for about 15 minutes to absorb the flavors.

        While the chicken is marinating, prepare a baking sheet by lining it with parchment paper. This will make cleanup a breeze and prevent sticking.

          Add the carrot sticks and red onion wedges to the lined baking sheet. Drizzle the remaining marinade over the vegetables and use your hands to toss them until well coated, ensuring each piece gets a taste of that delicious marinade.

            Once the chicken has finished marinating, arrange the chicken thighs on the baking sheet among the coated vegetables, ensuring they have enough space to roast evenly.

              Place the sheet pan in the preheated oven and roast for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

                For a delightful crispiness, switch the oven to broil and cook on high for an additional 2-3 minutes, keeping a close eye to avoid burning any of the ingredients.

                  After removing the sheet pan from the oven, allow it to rest for a few minutes to let the juices settle. Finish by garnishing your dish with fresh thyme sprigs for an aromatic touch before serving.

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

                      - Presentation Tips: Serve directly from the sheet pan for a rustic feel, or transfer to a large serving platter. Arrange the chicken and vegetables artfully and drizzle any remaining juices over the top for extra flavor. Enjoy!