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
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.
Notes
- Add halved baby potatoes or sliced red onions for more veggies.
- Include cayenne pepper or red pepper flakes for heat.
- Swap brown sugar for maple syrup or honey for a different sweetness.
- Boneless thighs work too; reduce cooking time accordingly.
- Reheat in oven at 350°F for 10–15 minutes to maintain crispiness.
Nutrition
- Serving Size: 1 chicken thigh with carrots
- Calories: 350
- Sugar: 9g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg