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Crispy Brown Sugar Mustard Chicken Thighs with Roasted Carrots

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Crispy Brown Sugar Mustard Chicken Thighs with Roasted Carrots is a one-pan wonder featuring juicy, golden chicken coated in a sticky-sweet mustard glaze alongside perfectly roasted, caramelized carrots. Comfort food made effortless.

Ingredients

  • Bone-In, Skin-On Chicken Thighs: 6 pieces (about 1.5 kg)
  • Brown Sugar: 1/4 cup, packed
  • Dijon Mustard: 2 tablespoons
  • Whole Grain Mustard: 1 tablespoon
  • Olive Oil: 2 tablespoons
  • Garlic Powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Carrots: 5 large, peeled and cut into sticks
  • Fresh Thyme (optional): A few sprigs

Instructions

  1. Preheat Your Equipment: Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top if using.
  2. Combine Ingredients: In a bowl, mix brown sugar, Dijon mustard, whole grain mustard, olive oil, garlic powder, paprika, salt, and pepper.
  3. Prepare Your Cooking Vessel: Arrange the chicken thighs on the rack or directly on the foil-lined tray. Nestle the carrot sticks around them.
  4. Assemble the Dish: Brush the mustard-sugar glaze generously over each chicken thigh. Toss the carrots in any leftover glaze or a drizzle of olive oil.
  5. Cook to Perfection: Roast for 35–40 minutes, flipping the carrots halfway. The chicken should be cooked through (internal temp 75°C/165°F) and the skin golden and crisp.
  6. Finishing Touches: Optionally, broil for 2–3 minutes to deepen the glaze’s caramelization.
  7. Serve and Enjoy: Let rest for 5 minutes. Serve with the roasted carrots and pan juices spooned on top.

Notes

  • Dry the chicken skin before roasting to ensure crispness.
  • Use both Dijon and whole grain mustard for depth of flavor.
  • Don’t overcrowd the tray—space allows proper roasting.
  • Leftovers reheat well and taste even better the next day.

Nutrition

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