Dinner recipe · from the recipe book

Maple-Mustard Chicken Thighs with Roasted Roots

Name: Maple-Mustard Chicken Thighs with Roasted Roots
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1½ lb (680 g) Chicken thighs, boneless skinless; 2½ small (450 g) Red potatoes, cut into 1-inch chunks; 4 medium (250 g) Carrots, peeled, cut into 2-inch sticks; 2 cups slices (250 g) Parsnips, raw, peeled, cut into 2-inch sticks; 1 medium (110 g) Red onion, cut into wedges; 2 tbsp (27 g) Olive oil; 1½ tbsp (30 g) Maple syrup; 2 tbsp (30 g) Yellow mustard; 2 tsp (10 g) Apple cider vinegar; 3 cloves (9 g) Garlic, minced; 2 tsp (2 g) Dried thyme; ¾ tsp (1 g) Dried rosemary, crumbled; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; 2 tbsp chopped (8 g) Fresh parsley, chopped

Juicy thighs with a tangy maple-mustard glaze roast over caramelized red potatoes, carrots and sweet, nutty parsnips.

Oven
1 hr · 20 min hands-on
Serves 4
Gluten-free
Dairy-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1½ lb680 gChicken thighs, boneless skinless
2½ small450 gRed potatoescut into 1-inch chunks
4 medium250 gCarrotspeeled, cut into 2-inch sticks
2 cups slices250 gParsnips, rawpeeled, cut into 2-inch sticks
1 medium110 gRed onioncut into wedges
2 tbsp27 gOlive oil
1½ tbsp30 gMaple syrup
2 tbsp30 gYellow mustard
2 tsp10 gApple cider vinegar
3 cloves9 gGarlicminced
2 tsp2 gDried thyme
¾ tsp1 gDried rosemarycrumbled
¾ tsp4 gSalt
½ tsp1 gBlack pepper
2 tbsp chopped8 gFresh parsleychopped

Steps

Heat the oven to 425°F (220°C).
Toss the potatoes, carrots, parsnips and onion with two-thirds of the olive oil, the rosemary, half the thyme, half the salt and half the pepper. Spread on a large rimmed baking sheet or roasting pan and roast 15 minutes.
Meanwhile, whisk the maple syrup, mustard, cider vinegar, garlic, remaining olive oil, thyme, salt and pepper. Toss the chicken thighs in the glaze.
Stir the vegetables, nestle the chicken on top, and spoon over any leftover glaze.
Roast 25 to 30 minutes, until the vegetables are tender and browned and the chicken reaches 165°F (74°C) in the thickest part.
Rest 5 minutes, scatter with the parsley and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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Maple-Mustard Chicken Thighs with Roasted Roots

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