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To truly appreciate the flavors of Maple Dijon Glazed Chicken Thighs, it's essential to understand the role of each ingredient in this dish. At the heart of the recipe are chicken thighs, which are often preferred over chicken breasts for their rich flavor and superior juiciness. Opting for bone-in, skin-on cuts ensures that the meat remains tender throughout the cooking process, while the skin crisps up beautifully, adding an extra layer of texture.

Maple Dijon Chicken Thighs with Carrot Mash

Discover the delicious blend of flavors in Maple Dijon Glazed Chicken Thighs with Creamy Carrot Mash. This recipe is perfect for cozy nights or gatherings, featuring tender chicken thighs coated in a sweet and tangy maple glaze paired with velvety carrot mash. Easy to prepare with accessible ingredients, it's suitable for all cooking levels. Elevate your dinners with this comforting yet gourmet meal that satisfies both taste buds and nutritional needs. Enjoy the harmony of flavors!
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Ingredients
  

For the Maple Dijon Chicken Thighs:

4 bone-in, skin-on chicken thighs

1/4 cup Dijon mustard

1/4 cup pure maple syrup

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon paprika

Salt and pepper to taste

Fresh thyme leaves for garnish (optional)

For the Carrot Mash:

4 large carrots, peeled and sliced into rounds

1 medium Yukon gold potato, peeled and cut into 1-inch cubes

1/4 cup heavy cream (or use milk for a lighter option)

2 tablespoons unsalted butter

Salt and pepper to taste

Fresh chives, chopped (for garnish, optional)

Instructions
 

Marinate the Chicken:

    - In a medium-sized mixing bowl, combine the Dijon mustard, pure maple syrup, olive oil, minced garlic, paprika, salt, and pepper. Whisk until well blended.

      - Add the chicken thighs to the bowl and turn them to ensure they are fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. If you have time, let the chicken marinate for up to 2 hours to deepen the flavors.

        Cook the Chicken:

          - Preheat your oven to 400°F (200°C).

            - Heat an oven-safe skillet over medium-high heat. Once the skillet is hot, carefully place the marinated chicken thighs skin-side down in the pan. Sear for about 5-7 minutes, or until the skin is crispy and golden brown.

              - After searing, flip the chicken thighs skin-side up. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken's internal temperature reaches 165°F (75°C).

                Prepare the Carrot Mash:

                  - While the chicken is baking, bring a large pot of salted water to a boil over high heat. Add the sliced carrots and cubed Yukon gold potato to the pot.

                    - Cook the vegetables for 15-20 minutes, or until they are fork-tender. Drain well and return them to the pot.

                      - Add the heavy cream and unsalted butter to the pot. Mash the mixture until it reaches a smooth and creamy consistency. Season with salt and pepper to taste.

                        Serve:

                          - Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes to keep it juicy.

                            - On each plate, place a generous scoop of creamy carrot mash, then place the glazed chicken thighs on top. Drizzle any remaining glaze from the skillet over the chicken.

                              - Garnish with fresh thyme leaves (if desired) and scatter chopped chives over the carrot mash for an added touch.

                                Enjoy your delightful Maple Dijon Chicken Thighs with Creamy Carrot Mash!

                                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4