Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe

If you’re on the hunt for a dish that’s both cozy and bursting with flavor, this Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe is an absolute winner. I love how the sweet maple syrup pairs perfectly with the tangy double mustards, creating a glaze that you won’t get tired of. This meal works beautifully for a weeknight dinner but is fancy enough to serve when friends come over.

What makes this recipe especially worth trying is how simple the ingredients are yet how stunning the results turn out. You’ll find that roasting the chicken alongside those tender baby potatoes and carrots saves you time and gives everything a mouthwatering, caramelized finish. When I first made this recipe, my whole family went crazy for it — and I bet yours will too!

Ingredients You’ll Need

The ingredients for this Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe come together effortlessly, and I find the fresh thyme really elevates the flavors. When shopping, look for small baby potatoes and carrots for even roasting and make sure your chicken legs are at room temperature before cooking for the best results.

• Baby potatoes: Little potatoes roast evenly and get beautifully crispy on the edges.
• Small carrots: Halving them speeds up roasting; plus, they get delightfully sweet.
• Extra-virgin olive oil: Dividing it lets you coat both veggies and chicken for rich flavor and crispness.
• Kosher salt: Use it generously to bring out each ingredient’s natural taste.
• Freshly ground black pepper: Adds a subtle kick and depth without overpowering.
• Whole chicken legs with thighs attached: Bone-in pieces stay juicy and tender during roasting.
• Dijon mustard: Smooth and tangy, it balances the sweetness perfectly.
• Whole-grain mustard: Adds texture and bursts of flavor.
• Maple syrup: Sweetens the glaze naturally with a warm aroma.
• Fresh thyme leaves: Earthy herbaceous notes that brighten the dish.
• Crushed red pepper flakes: Just a pinch to give a mild, pleasing heat.
• Freshly chopped parsley: Brightens and freshens the final plate as a garnish.

Variations

I love experimenting with this recipe to suit whatever mood or dietary needs I have—it’s quite forgiving. Don’t hesitate to swap out veggies or play with spice levels; you’ll find it’s easy to make it your own.

• Variation: When I want a bit more color and flavor, I toss in some parsnips or sweet potatoes along with the carrots and potatoes for a cozy twist.
• Spicy variation: Adding extra crushed red pepper flakes or a dash of smoked paprika amps up the heat and smokiness—great when you want a bolder edge.
• Herb swap: Sometimes I swap thyme for rosemary or sage to bring a different aromatic profile to the dish.

How to Make Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe

Step 1: Prep the Veggies for Perfect Roasting

Start by preheating your oven to 450°F (232°C)—high enough to crisp everything up nicely. Toss the halved baby potatoes and carrots in a large baking dish with 1 tablespoon of olive oil, then season generously with kosher salt and freshly ground black pepper. This foundation is going to caramelize beautifully while the chicken cooks on top, so make sure the veggies are coated evenly for the best results.

Step 2: Get the Chicken Ready & Layer It In

Pat the chicken legs dry with paper towels to ensure crispy skin ahead, then drizzle with the remaining tablespoon of olive oil and sprinkle with salt and pepper. Place the chicken skin-side up right on top of the veggies—you’ll want them nestled in so all those delicious drippings can flavor the potatoes and carrots below. This layering method is a game-changer; it saves time and ensures nothing goes to waste.

Step 3: Whisk Together Your Glaze and Brush It On

In a small bowl, stir together Dijon mustard, whole-grain mustard, maple syrup, fresh thyme leaves, and a pinch of crushed red pepper flakes. You’ll love how this simple mixture blends spicy, sweet, and tangy notes all at once. Brush the glaze liberally over the chicken pieces and drizzle any leftover glaze over the veggies for an extra punch of flavor.

Step 4: Roast Until Golden and Juicy

Place the baking dish in the oven and roast the chicken until it becomes golden brown and a meat thermometer inserted into the thickest part of the thigh reads 160°F (71°C). This usually takes about 35 minutes. Keep an eye on it because ovens can vary—if your chicken skin is browning too fast, tent loosely with foil to prevent burning.

Step 5: Broil for Extra Crispy Skin

Once out of the oven, brush the chicken thighs with the drippings from the pan—it intensifies the glaze’s flavor and keeps the skin moist. Then turn your oven to broil and place the chicken back in for 2 to 3 minutes to get that skin deeply golden and irresistibly crispy. Seriously, this final step takes the dish from great to unforgettable!

Step 6: Garnish and Serve Up

Allow the chicken to cool just a bit, then sprinkle freshly chopped parsley over the whole dish for a burst of bright color and freshness. Serve directly from the baking dish for a casual, rustic vibe or transfer to a platter for something a little more polished. Trust me, you won’t want to wait long before digging in.

How to Serve Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe

Garnishes

I always finish this dish with a sprinkle of fresh parsley—it adds that perfect pop of color and a subtle herbaceous note that lightens the richness. If you want to be extra fancy, a little lemon zest or even some chopped chives work beautifully here too.

Side Dishes

This recipe is so satisfying all on its own, but I like pairing it with a simple leafy green salad or steamed green beans to balance out the meal. Occasionally, I’ll serve crusty bread on the side to soak up any extra glaze and drippings—trust me, it’s heavenly.

Creative Ways to Present

For special occasions, I’ve served this Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe on a large wooden board surrounded by sprigs of fresh thyme and small bowls of extra mustard glaze. It makes for a cozy, family-style presentation that guests love diving into.

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftovers in an airtight container in the fridge for up to 3 days. The potatoes and carrots soak up the glaze nicely, making each bite even more flavorful the next day. Just be sure to keep the chicken pieces layered so they stay juicy.

Freezing

This dish freezes well, especially if you plan to reheat it later. I like to portion the chicken and veggies into freezer-safe containers and freeze them for up to 2 months. When you’re ready, thaw overnight in the fridge for best texture and flavor.

Reheating

To reheat, I pop the leftovers in a preheated 375°F oven for about 15 minutes, which brings back the crisp skin and warms the veggies evenly. Microwaving works in a pinch, but you’ll lose some of that crispy goodness, so the oven method is definitely my favorite.

FAQs

Final Thoughts

This Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe has become one of those go-to dinners in my household because it’s easy to pull together, yet the flavors feel special. I love how it brings everyone to the table hungry and happy without making me slave in the kitchen all day. If you’re craving a dish that’s warm, comforting, and utterly delicious, I highly recommend giving this recipe a try—you’ll want to make it again and again!

Print