Maple Mustard Chicken with Carrots combines chicken thighs, couscous, and carrots with maple, Dijon and thyme for a practical, satisfying meal.
AI illustration: The recipe image was created with AI. The finished dish may look different.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to 4 days. Reheat cooked dishes until steaming hot; keep fresh toppings separate.
Serving ideas
Serve with a simple green salad, steamed vegetables, or fruit, depending on the meal.
Recipe card
Maple Mustard Chicken with Carrots
Ingredients
Method
- Heat the oven to 400°F (205°C). Use boneless chicken thighs and cut the carrots into even, thin slices. Keep the dry couscous aside; it does not go into the oven.
- Mix the olive oil, maple syrup, Dijon mustard, dried thyme, salt and pepper. Coat the chicken and carrots and arrange in a single layer in a large baking dish.
- Bake for 30–35 minutes, turning the carrots halfway through, until tender and the chicken reaches 165°F (74°C) in the thickest part. If needed, continue cooking and check again.
- While the chicken bakes, prepare the dry instant couscous in a separate heatproof bowl using the quantity of boiling water and standing time specified on its package. Cover, let absorb, then fluff with a fork.
- Rest the cooked chicken for 5 minutes. Divide the couscous among four plates and serve with the chicken, carrots and pan juices.
Notes
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 489 kcal |
| Protein | 32.1 g |
| Fat | 9.6 g |
| Saturated fat | 1.9 g |
| Carbohydrate (including fiber) | 66.6 g |
| Fiber | 6.1 g |
| Sugar | 13.0 g |
| Sodium | 644 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why is the glaze dark before the carrots are soft?
Maple syrup can colour before a thick carrot slice becomes tender. Check the carrots themselves rather than using the coating as your only cue. Even, thin slices and the halfway turn help expose them more evenly to the dish’s heat.
Can I prepare the couscous in the baking dish?
This method does not provide a measured oven liquid allowance for dry couscous. Keep its package-directed hydration separate, then serve it with the chicken juices. Adding dry grains to the roasting dish would change both the coating and grain texture.
Which ingredient details matter for this recipe?
Maple syrup rounds out Dijon mustard’s sharpness, while thyme gives the coating a savoury herbal note. Mustards differ in strength and saltiness, so the glaze may taste more assertive with one brand than another. Spread it over the carrots as well as the chicken; an even coating gives more balanced mouthfuls than a concentrated patch on top.
The carrots need thin, consistent slices because they share the oven with the thighs. Thick chunks follow a different cooking pace. Couscous belongs in its separate bowl, where the package’s measured water can hydrate the grains evenly. At serving, the chicken’s pan juices provide a light dressing for the couscous rather than a thick gravy.
Should the maple-mustard glaze cover just the chicken?
Coat the carrots too, then arrange both in a single layer. Do not leave all the glaze concentrated on the thighs.
Should I slice the chicken as soon as it leaves the oven?
Let the cooked thighs rest for the stated five minutes before serving them with the couscous, carrots and pan juices.
More recipes to try: 25-Minute Chicken and Vegetable Stir-Fry · Paprika Chicken and Cabbage Skillet.
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