Smart Recipe Kitchen

2026-04-30

This sheet pan maple mustard chicken and carrots dinner is useful when you want a balanced meal with very little hands-on work. The sweet-sharp glaze helps the chicken brown nicely, and the carrots cook in the same juices. Serves 4.

Ingredients:

• 1 1/2 pounds boneless skinless chicken thighs
• 1 pound carrots, cut into sticks
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• 1 teaspoon chopped thyme or 1/2 teaspoon dried thyme

Instructions:

1. Heat oven to 425°F. Line a sheet pan with parchment if desired.
2. Toss the carrots and onion with 1 tablespoon olive oil, half the salt, and the pepper. Spread on the pan.
3. In a bowl, stir together the remaining olive oil, remaining salt, Dijon, maple syrup, vinegar, and thyme.
4. Coat the chicken with the mustard mixture and place on the pan among the vegetables.
5. Roast 25 to 30 minutes until the chicken is cooked through and the carrots are tender.
6. Broil for 2 minutes at the end if you want extra browning.
7. Rest 5 minutes before serving.

Why it works: The glaze is pantry-friendly and strong enough to flavor both the chicken and vegetables.

Timing: Prep 12 minutes, cook 30 minutes, total about 42 minutes.