# Ingredient List:
→ Poultry
01 - 6 bone-in, skin-on chicken thighs
→ Vegetables
02 - 2 large carrots, peeled and sliced into 1/2-inch pieces
03 - 2 parsnips, peeled and sliced into 1/2-inch pieces
04 - 1 medium red onion, cut into wedges
→ Sauce
05 - 1/4 cup pure maple syrup
06 - 3 tablespoons Dijon mustard
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon garlic powder
→ Seasoning
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon dried thyme
# Directions:
01 - Set oven temperature to 400°F (204°C) and allow to preheat.
02 - Combine carrots, parsnips, and red onion in a large bowl; drizzle with 1 tablespoon olive oil and season with half of the kosher salt and black pepper. Toss until evenly coated.
03 - Spread prepared vegetables evenly onto a large rimmed baking sheet.
04 - Whisk together maple syrup, Dijon mustard, remaining olive oil, apple cider vinegar, garlic powder, and dried thyme in a small bowl until thoroughly combined.
05 - Pat chicken thighs dry and arrange atop vegetables. Sprinkle with remaining salt and pepper.
06 - Brush thighs generously with maple mustard sauce, ensuring even coverage.
07 - Transfer pan to oven and roast for 35–40 minutes until chicken skin is golden and internal temperature registers 165°F (74°C). Vegetables should be tender and caramelized.
08 - Remove from oven and allow chicken to rest 5 minutes before plating. Serve warm atop roasted vegetables.
