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- 8 chicken drumsticks - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - Fresh thyme sprigs for garnish (optional) This recipe starts with some juicy chicken drumsticks. They get their zing from Dijon mustard, which adds a spicy touch. The pure maple syrup brings sweetness, balancing the flavor. You also need some olive oil for richness and apple cider vinegar for a little tang. Minced garlic gives a nice aroma and taste to the dish. For seasoning, smoked paprika adds a warm color and flavor. Salt and black pepper are essential to enhance all the tastes. Finally, fresh thyme sprigs not only look pretty but also add a fresh, herbal note. Gather all these ingredients, and you’re ready to make a delicious meal! Set your oven to 425°F (220°C). This high heat helps to crisp the skin and cook the chicken properly. In a bowl, whisk together the following: - 1/4 cup Dijon mustard - 1/4 cup pure maple syrup - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper Make sure the mixture is smooth and well combined. This marinade gives the chicken a sweet and tangy flavor. Take 8 chicken drumsticks and place them in a large resealable plastic bag or bowl. Pour the marinade over the chicken. Seal the bag or cover the bowl tightly. Shake or mix until the chicken is evenly coated. Marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor. While the chicken marinates, chop 2 cups of mixed vegetables like carrots, bell peppers, and broccoli. Cut them into bite-sized pieces. This way, they cook evenly and mix well with the chicken. Line a baking sheet with parchment paper or foil for easy cleanup. Place the marinated drumsticks on one side of the pan. On the other side, arrange the mixed vegetables. Drizzle a bit of olive oil over the veggies, then season with salt and pepper for extra flavor. Put the sheet pan in your preheated oven. Bake for 35-40 minutes. Check that the chicken is cooked through and has an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized. For an extra glaze, use the leftover marinade to baste the chicken during the last 10 minutes of cooking. This adds more flavor and makes the chicken shiny and delicious. For the best flavor, let your chicken marinate. I recommend marinating for at least 30 minutes. If you have more time, try to marinate for up to 2 hours. This gives the chicken a deeper flavor from the Dijon and maple syrup. Remember to keep it in the fridge while it marinates. This keeps the chicken fresh and safe to eat. To get crispy skin, start with a hot oven. Set your oven to 425°F (220°C). Make sure to place the drumsticks on one side of the pan. This helps them cook evenly. Avoid overcrowding the pan. If the pieces are too close, they won’t crisp up. If you want extra glaze, baste the chicken during the last 10 minutes of baking. This adds flavor and shine. When roasting with chicken, choose vegetables that cook well together. I like using carrots, bell peppers, and broccoli. They add color and flavor. Chop them into bite-sized pieces for even cooking. Drizzle some olive oil and sprinkle salt and pepper over them before baking. You can also consider adding zucchini or sweet potatoes for variety. {{image_2}} You can change the taste of your dish by trying different mustards or sweeteners. For a tangy kick, use spicy brown mustard instead of Dijon. Honey works well if you want a sweeter glaze. You can even experiment with whole grain mustard for a unique texture. Each option gives the chicken its own special flair. If you want to switch things up, use other cuts of chicken. Chicken thighs add more moisture and flavor. You can also try chicken breasts if you prefer a leaner option. For a twist, use turkey drumsticks or even pork tenderloin. Adjust the cooking time based on the thickness of the meat to ensure proper cooking. Feel free to swap the mixed vegetables with your favorites. Zucchini, asparagus, or sweet potatoes bring different textures and tastes. You can also add seasonal veggies like Brussels sprouts in fall or green beans in summer. Just remember to cut them into bite-sized pieces for even cooking. To keep your leftover chicken drumsticks fresh, start by letting them cool. Place them in an airtight container. Make sure to store them in the fridge within two hours after cooking. This helps prevent bacteria. They will stay good for up to four days. You can also put the mixed vegetables in a separate container. When you want to reheat the drumsticks, set your oven to 350°F (175°C). Place the drumsticks on a baking sheet. Heat them for about 15 to 20 minutes. This method keeps the chicken juicy and crispy. If you want extra flavor, brush on some more glaze before reheating. If you want to freeze drumsticks, wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. Make sure to press out as much air as possible. They can stay frozen for up to three months. When you are ready to eat, thaw them overnight in the fridge. Reheat them in the oven as mentioned above. This method keeps the taste and texture intact. For the best taste, I recommend marinating chicken drumsticks for at least 30 minutes. This allows the flavors to soak in well. If you have more time, marinate them for up to 2 hours. Doing this helps make the chicken juicy and packed with flavor. Maple Dijon chicken pairs well with many sides. Here are my favorites: - Roasted mixed vegetables, like carrots, bell peppers, and broccoli - A simple green salad with a light vinaigrette - Creamy mashed potatoes for a comforting touch - Quinoa or rice for a healthy grain option These sides balance the sweet and tangy flavors of the chicken. Yes, you can use chicken thighs instead of drumsticks. They have more fat, which keeps them moist. Just adjust the cooking time slightly. Chicken thighs may take a bit longer to cook through. Aim for an internal temperature of 165°F (75°C) to ensure they are safe to eat. This blog post covered a tasty recipe for Maple Dijon chicken drumsticks. We explored the main and additional ingredients, plus seasonings that enhance flavor. You learned how to prepare, marinate, and roast chicken evenly. We also shared tips for crispy skin and suggested vegetable pairings. Variations on flavors and proteins added fun twists. Finally, we discussed best storage and reheating methods. Enjoying this dish can be simple and satisfying. With these steps, you're ready to impress at your next meal. Cook, share, and enjoy!

Sheet-Pan Maple Dijon Glazed Chicken Drumsticks

Discover the mouthwatering flavors of Sheet-Pan Maple Dijon Glazed Chicken Drumsticks! This easy recipe combines juicy drumsticks marinated in a delicious blend of Dijon mustard and maple syrup, perfectly paired with vibrant mixed vegetables. Ideal for a quick weeknight dinner, it's simple to prepare and a crowd-pleaser. Click through to explore all the steps and elevate your dinner game tonight!
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Ingredients
  

8 chicken drumsticks

1/4 cup Dijon mustard

1/4 cup pure maple syrup

2 tablespoons olive oil

1 tablespoon apple cider vinegar

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Fresh thyme sprigs for garnish (optional)

2 cups mixed vegetables (e.g., carrots, bell peppers, and broccoli)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Marinade: In a bowl, whisk together the Dijon mustard, maple syrup, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper until well combined.

      Marinate the Chicken: Place the chicken drumsticks in a large resealable plastic bag or bowl, and pour the marinade over them. Seal the bag (or cover the bowl) and shake or mix to coat evenly. Let them marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

        Prepare Vegetables: While the chicken is marinating, chop the mixed vegetables into bite-sized pieces.

          Arrange on Sheet Pan: Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated drumsticks on one side of the sheet pan and the mixed vegetables on the other side. Drizzle a little olive oil over the vegetables and season with salt and pepper.

            Bake: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C), and the vegetables are tender and slightly caramelized.

              Baste (Optional): For an extra glaze, baste the chicken with the remaining marinade during the last 10 minutes of cooking.

                Garnish and Serve: Once done, remove from the oven. If desired, garnish with fresh thyme sprigs before serving. Serve hot with the roasted vegetables on the side.

                  Prep Time: 30 mins | Total Time: 1 hr | Servings: 4