This one-pan dinner brings together golden, crispy chicken thighs coated in a sticky, sweet-and-savory brown sugar mustard glaze, paired perfectly with caramelized roasted carrots. It’s the kind of dish that feels comforting and special without requiring much effort.

Why You’ll Love This Recipe

I love how this recipe hits that perfect balance of sweet, tangy, and savory. The chicken skin gets irresistibly crispy while the brown sugar and Dijon mustard form a glossy glaze that clings to every bite. Roasting everything on one pan keeps cleanup minimal and lets the carrots soak up all the delicious juices. It’s simple enough for a weeknight, yet impressive enough to serve when I have guests over.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
4 large carrots, peeled and cut into sticks

Directions

I start by preheating the oven to 400°F (200°C).
In a small bowl, I whisk together the brown sugar, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper.
I arrange the chicken thighs and carrots in a large baking dish or on a sheet pan.
Then I spoon the mustard mixture over the chicken and carrots, making sure everything gets nicely coated.
I bake it for 35 to 40 minutes, until the chicken is fully cooked and the skin turns golden and crisp.
Sometimes, I broil it for 2 to 3 extra minutes at the end for maximum crispiness.
After removing it from the oven, I let it rest for a few minutes before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

I like adding halved baby potatoes or sliced red onions to the roasting pan for more veggies.
For extra spice, I mix in a pinch of cayenne pepper or red pepper flakes with the glaze.
Sometimes I swap the brown sugar for maple syrup or honey if I want a slightly different sweetness.
When I’m short on time, boneless skinless chicken thighs work too—they just cook a little faster.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes so the skin gets crispy again.
I avoid the microwave if I want to keep that nice texture on the chicken.

FAQs

Can I use boneless chicken thighs?

Yes, I use boneless thighs sometimes. They cook faster, so I start checking for doneness around 25–30 minutes.

Do I need to marinate the chicken first?

No marinating is needed, but if I have time, I let the chicken sit in the glaze for 30 minutes to deepen the flavor.

Can I prep this dish ahead of time?

Definitely. I often assemble everything in the pan, cover it, and refrigerate it up to a day in advance. Then I just bake when I’m ready.

What other vegetables work well in this recipe?

I’ve used Brussels sprouts, sweet potatoes, and parsnips before—they all roast beautifully alongside the chicken.

How do I keep the chicken skin crispy?

I always pat the skin dry with paper towels before adding the glaze and make sure not to overcrowd the pan so it roasts instead of steams.

Conclusion

This crispy brown sugar mustard chicken thighs recipe is one of my go-to dinners when I want something cozy, flavorful, and low-effort. The glaze is addictive, the chicken always turns out juicy, and the roasted carrots are a perfect sidekick. It’s the kind of dish that makes me look forward to leftovers—if there are any.

Crispy Brown Sugar Mustard Chicken Thighs with Roasted Carrots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Roasting
Cuisine: American
Diet: Low Lactose

Print Recipe

Description

A one-pan dinner featuring crispy chicken thighs coated in a sweet and tangy brown sugar mustard glaze, roasted alongside caramelized carrots for a comforting, flavorful meal.

Ingredients

6 bone-in, skin-on chicken thighs
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
4 large carrots, peeled and cut into sticks

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, whisk together brown sugar, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and pepper.
Arrange chicken thighs and carrots on a large baking dish or sheet pan.
Spoon the mustard mixture over the chicken and carrots, ensuring everything is well coated.
Bake for 35 to 40 minutes, until the chicken is cooked through and the skin is golden and crispy.
Optional: Broil for an additional 2 to 3 minutes for extra crispiness.
Let rest for a few minutes before serving.