Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe

I absolutely love how this Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe comes together with minimal fuss but maximum flavor. It’s that perfect weeknight dinner where everything cooks in the same dish, so you get a golden, caramelized chicken with tender, roasted veggies all in one go. When I first tried this, I was blown away by the sweet and tangy balance from the maple and mustard glaze contrasted with the earthiness of the roasted potatoes and carrots.

You’ll find that this dish is a crowd-pleaser whether you’re cooking for family or friends—and the prep is straightforward enough that even if you’re juggling a busy evening, you can still nail it without stress. Plus, the combination of maple syrup with Dijon and whole-grain mustard brings a rustic charm that makes this meal feel cozy and special all at once.

this …

Ingredients You’ll Need

The star players in this Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe all bring their own magic, and knowing a bit about each helps the dish shine. I always recommend using baby potatoes and small carrots because they roast evenly and develop such a lovely texture alongside the chicken.

• Baby Potatoes: Choose firmer ones that hold shape well after roasting; halving them helps them cook thoroughly.
• Small Carrots: Using petite carrots means they roast quickly without getting mushy—perfect for matching the potatoes.
• Extra-Virgin Olive Oil: Adds a fruity note and helps everything crisp up beautifully.
• Kosher Salt: The coarse grain seasons evenly—adjust to taste as you go.
• Freshly Ground Black Pepper: Freshly cracked for the best aroma and a little kick.
• Whole Chicken Legs with Thighs Attached: Opt for skin-on, bone-in for juicy meat and crispy skin.
• Dijon Mustard: Brings smooth tang with depth, balancing the sweetness.
• Whole-Grain Mustard: Offers texture and a little earthiness with those crunchy mustard seeds.
• Maple Syrup: The sweetness that caramelizes beautifully on the chicken glaze.
• Fresh Thyme Leaves: Aromatic herb that pairs effortlessly with roasted chicken and root veggies.
• Crushed Red Pepper Flakes: Just a pinch adds subtle heat to cut through sweetness.
• Freshly Chopped Parsley: For brightness and color when it’s time to serve.

Variations

I like to tweak this Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe depending on the season or who’s at the table. Feel free to swap out veggies or boost the glaze with extra herbs to make it your own.

• Vegetable Swap: My go-to swap is sweet potatoes instead of baby potatoes—adds a lovely sweetness that balances the mustard perfectly.
• Herb Play: Try rosemary or sage in place of thyme when you want a different aromatic twist.
• Spice Level: If you like it spicy, add a dash of smoked paprika or increase the red pepper flakes for a bolder kick.
• Gluten-Free Option: This recipe is naturally gluten-free, which is great for guests with sensitivities.

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

Step 1: Prep and Roast Your Veggies

First, preheat your oven to 450°F—that high heat is key for crispy skin and nicely roasted vegetables. In a large baking dish, toss the halved baby potatoes and carrots with one tablespoon of olive oil, then season them well with kosher salt and freshly ground black pepper. This step helps develop those golden-browned edges you’re craving. Spread them out evenly so they roast instead of steam.

Step 2: Season and Arrange the Chicken

While the veggies wait in the dish, pat your chicken legs dry with paper towels—this helps you get crispier skin. Drizzle the remaining tablespoon of olive oil over them and season generously with salt and pepper. Place the chicken skin-side up evenly on top of the veggies—this way, the drippings will flavor the potatoes and carrots below during roasting.

Step 3: Mix and Brush on the Maple-Mustard Glaze

In a small bowl, whisk together the Dijon mustard, whole-grain mustard, maple syrup, fresh thyme leaves, and a pinch of crushed red pepper flakes. You’ll love how the simple glaze comes alive with that combo. Brush it generously over the chicken pieces, then drizzle any leftover glaze over the veggies. This glaze is what makes this dish so addictive.

Step 4: Roast and Broil for Golden Perfection

Pop the baking dish into your preheated oven and roast until the chicken is golden and reaches an internal temperature of 160°F—this usually takes about 35 minutes. I always use a reliable meat thermometer to be sure. Then, remove the dish and brush the thighs with any yummy chicken drippings collecting at the bottom—this step amps up the flavor and moisture. Turn your oven to broil and return the dish for 2 to 3 minutes to get that crispy, deeply golden skin we all love.

Step 5: Rest and Garnish

Let the chicken cool for a few minutes—it lets the juices redistribute for tender bites. Finally, sprinkle freshly chopped parsley over the chicken and veggies before serving to add a lovely pop of color and fresh aroma.

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

Garnishes

I always sprinkle fresh parsley on this dish for a fresh flavor boost and a bright green pop that makes the whole thing look so inviting. Sometimes, I add a little lemon zest to brighten the glaze even more—it works wonders in cutting through the richness of the chicken.

Side Dishes

This recipe is such a full meal on its own, but I like to serve it with a simple green salad or steamed green beans to add a crisp, fresh element. A crusty baguette is also a nice touch for soaking up any extra drippings.

Creative Ways to Present

For special occasions, I’ve plated this on a large wooden board with the chicken and veggies piled high, surrounded by lemon wedges and small bowls of extra maple-mustard glaze for dipping. It’s rustic yet elegant and encourages everyone to dig in family-style.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, separating the chicken from the veggies when possible to keep textures intact. They last beautifully for up to three days—just don’t forget to save any extra glaze for reheating.

Freezing

If you want to freeze leftovers, wrap each piece of chicken tightly and store veggies in a separate container to prevent them from getting soggy. When you thaw them slowly in the fridge overnight, you can reheat without losing much quality.

Reheating

I reheat the chicken in a hot oven at 350°F for about 10-15 minutes to refresh the crispiness, and warm the veggies gently in the microwave or on the stovetop with a splash of olive oil so they don’t dry out.

FAQs

Final Thoughts

This Maple-Mustard Glazed Chicken with Roasted Potatoes and Carrots Recipe has become one of my go-to dishes for when I want something flavorful but fuss-free. It’s the kind of meal that feels special enough for company but simple enough for a busy weeknight. I really hope you enjoy making it as much as I do—there’s nothing like the smell of that glaze caramelizing in your oven to make your kitchen feel like the heart of the home.

Print