Description
These Crispy Brown Sugar Mustard Chicken Thighs with Roasted Carrots are the perfect weeknight dinner—flavorful, juicy, and deliciously caramelized with a sweet-savory glaze. One pan, minimal cleanup, and maximum flavor!
Ingredients
4 bone-in, skin-on chicken thighs
3 tablespoons Dijon mustard
2 tablespoons brown sugar
1 tablespoon honey (optional)
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
4 large carrots, peeled and cut into sticks
1 tablespoon fresh rosemary, chopped (optional)
Instructions
Preheat oven to 400°F (200°C).
In a bowl, whisk together Dijon mustard, brown sugar, honey (if using), olive oil, garlic powder, salt, and pepper.
Pat chicken thighs dry and rub with the glaze. Let marinate for 10 minutes.
Line a baking sheet with parchment paper.
Place chicken thighs on the sheet pan and arrange carrots around them.
Sprinkle rosemary on top, if using.
Bake for 35–40 minutes or until chicken reaches 165°F and the skin is golden and crispy.
For extra crispiness, broil for 2–3 minutes, watching closely.
Remove from oven and let rest for 5 minutes before serving.
Notes
For extra flavor, double the glaze and drizzle some over the carrots before baking.
You can swap carrots for sweet potatoes or parsnips for a twist
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg