Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 907g)
  • 1 lb (450g) baby Yukon Gold potatoes, halved
  • 3 large (approx. 12 oz / 340g) carrots, peeled and sliced into 1-inch chunks
  • 1 medium (approx. 6 oz / 170g) red onion, cut into wedges
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 3 tbsp (45ml) pure maple syrup
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15g) Dijon mustard
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried thyme
  • ¼ tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the halved potatoes, carrots, and red onion with 1 tbsp (15ml) of olive oil, salt, and pepper.
  3. Spread the vegetables across a large rimmed baking sheet, leaving four clear spaces for the chicken.
  4. Pat the chicken thighs completely dry with paper towels.
  5. Rub the remaining 1 tbsp (15ml) of olive oil onto the skin, then lightly dust the skin side with cornstarch. Season with salt and pepper.
  6. Place the chicken thighs skin-side up in the gaps between the vegetables.
  7. Roast in the center rack for 30 minutes.
  8. While the chicken is roasting, whisk together the maple syrup, apple cider vinegar, Dijon, garlic, thyme, and cinnamon in a small bowl.
  9. Remove the pan from the oven, apply the glaze to the chicken and vegetables, and continue roasting until the chicken reaches an internal temperature of 165°F.