Maple Mustard Chicken Thighs with Roasted Root Vegetables

Tender chicken thighs baked with a tangy maple mustard glaze and served with hearty roasted root vegetables for a simple, reheatable meal prep bowl.

Maple Mustard Chicken Thighs with Roasted Root Vegetables
Prep time
20 min
Cook time
40 min
Yield
1 servings

Ingredients

  • 1 g Black Pepper
  • 120 g Carrot
  • 180 g Chicken thigh
  • 10 g Dijon mustard
  • 1 g Dried Thyme
  • 2 g Garlic Powder
  • 12 g Maple Syrup
  • 12 g Olive oil
  • 100 g Parsnip
  • 150 g Potato
  • 60 g Red Onion
  • 2 g Salt

Instructions

  1. Preheat the oven to 220°C and line a baking tray with parchment paper.
  2. Cut the carrot, parsnip, red onion, and baby potatoes into bite-sized pieces and place them on the tray.
  3. Mix olive oil, maple syrup, Dijon mustard, garlic powder, thyme, salt, and black pepper in a bowl.
  4. Coat the chicken thighs with half of the maple mustard mixture and place them on the tray with the vegetables.
  5. Pour the remaining sauce over the vegetables and toss lightly to coat.
  6. Roast for 35 to 40 minutes, stirring the vegetables halfway through, until the chicken is cooked through and the vegetables are tender.
  7. Let cool slightly before portioning into meal prep containers.