A classic sheet pan meal, this maple-mustard chicken thighs and carrots recipe is simple, made with minimal ingredients, and fast. The sauce truly makes the dish and complements the carrots and the chicken perfectly.
Maple and mustard were made for each other. The sharpness of the mustard is beautifully balanced by the sweet syrup. The sugars in the glaze coat the chicken and carrots to create a finger-licking delicious dinner. You don’t need another side dish—this is a complete meal—but a side salad wouldn’t be unwelcome on a plate with this great meal.
Recipe Tips From The Test Kitchen
- Line the sheet pan with foil so that sugars don’t caramelize or burn on the pan, making for a more difficult clean-up.
- Refrigerate leftovers in an airtight container for up to one week.
- Broiling gets you crispy skin bits. Otherwise it’s just soggy skin, which is no good.
- You can use parsnips instead of carrots
- If you decide to use chicken breasts, skin-on cuts are best.
Editor’s Note: This recipe was developed by Julia Levy; the headnote was written by Kimberly Holland.
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