Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 medium carrots, sliced into 1-inch coins
  • 1 large Honeycrisp apple, cubed into 1-inch pieces
  • 1 small red onion, wedged
  • 3 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together olive oil, maple syrup, Dijon mustard, minced garlic, thyme, salt, and pepper.
  3. Toss the halved baby potatoes, sliced carrots, and halved Brussels sprouts in the glaze until fully coated, then spread them across the baking sheet, leaving space for the chicken.
  4. Pat the chicken thighs dry with paper towels. Rub the remaining glaze from the bowl onto the chicken skin and nestle the thighs among the vegetables.
  5. Roast for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are charred.
  6. During the last 10 minutes of roasting, scatter the cubed apples and red onion wedges across the pan.
  7. Remove from the oven and let the meat rest for 5 minutes before serving.