Sheet Pan Maple Mustard Chicken Thighs with Potatoes and Carrots

Chicken / Poultry

Sheet Pan Maple Mustard Chicken Thighs
4 portions
Metric Imperial


  • 1/4 cup maple syrup
  • 2 Tbsp spicy brown mustard
  • 2 Tbsp butter, melted
  • 1 tsp paprika
  • 1/2 tsp kosher salt
  • 8 boneless skinless chicken thighs, about 1 1/2 lbs
  • 1 lb baby red potatoes, halved
  • 1 lb carrots, peeled and cut into ½-inch diagonal slices
  • 1 onion, chopped, 1 cup
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh tarragon


  1. Preheat oven to 425F.
  2. Combine maple syrup, mustard, butter, paprika and kosher salt until blended.
  3. Arrange chicken in single layer in center of a large baking sheet with shallow sides and brush with 2 Tbs. maple mixture.
  4. In bowl, combine potatoes, carrots, onion and garlic and toss with remaining maple mixture until evenly coated.
  5. Arrange vegetables on both sides of chicken on baking sheet.
  6. Roast 25 minutes or until chicken is cooked through and vegetables are tender.
  7. Sprinkle with chopped tarragon.