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
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4 bone-in, skin-on chicken thighs
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3 tablespoons Dijon mustard
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2 tablespoons brown sugar
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1 tablespoon honey (optional)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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Salt and pepper to taste
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4 large carrots, peeled and cut into sticks
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1 tablespoon fresh rosemary, chopped (optional)
Instructions
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Preheat oven to 400°F (200°C).
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In a bowl, whisk together Dijon mustard, brown sugar, honey (if using), olive oil, garlic powder, salt, and pepper.
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Pat chicken thighs dry and rub with the glaze. Let marinate for 10 minutes.
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Line a baking sheet with parchment paper.
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Place chicken thighs on the sheet pan and arrange carrots around them.
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Sprinkle rosemary on top, if using.
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Bake for 35–40 minutes or until chicken reaches 165°F and the skin is golden and crispy.
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For extra crispiness, broil for 2–3 minutes, watching closely.
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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