Entree: United States – Vermont (New England) – Vermont Maple-Dijon Chicken

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 8 oz (225 g) each
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) olive oil, divided
- 1 lb (450 g) baby Yukon gold or fingerling potatoes, halved
- 1 tbsp (14 g) unsalted butter, divided
- 1 lb (450 g) green beans, trimmed
- 3 cloves garlic, minced (divided: 1 clove for potatoes, 2 for glaze/beans)
- 1/3 cup (80 ml) pure Vermont maple syrup
- 3 tbsp (45 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1/4 cup (60 ml) low-sodium chicken broth
- 2 tsp (10 g) fresh thyme leaves, divided, plus extra sprigs for roasting
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 tbsp (15 ml) fresh lemon juice (for green beans)
- 2 tbsp (30 g) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
A savory-pan-seared and oven-finished chicken with a glossy Vermont maple syrup and Dijon mustard glaze, served with roasted baby potatoes and garlicky green beans for a complete New England main course.

Regional Notes:
This Vermont version highlights pure Vermont maple syrup to lend a warm, distinct sweetness that balances the sharp tang of Dijon mustard; apple-cider vinegar and fresh thyme give a Northeast farmhouse brightness. Compared with more generic maple-mustard preparations, this recipe emphasizes local syrup quality and pairs the chicken with simple roasted potatoes and seasonal green beans for a full New England-style meal.

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.
2. Toss the halved potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (3 g) kosher salt, 1/4 tsp (0.5 g) black pepper, 1 tsp (5 g) thyme leaves and 1 minced garlic clove. Spread in a single layer on one side of the prepared baking sheet and roast 15 minutes.
3. Meanwhile pat the chicken thighs dry and season both sides with the remaining 1 tsp (5 g) kosher salt and 1/4 tsp (0.5 g) black pepper.
4. Make the maple-Dijon glaze: in a bowl whisk together the Vermont maple syrup, Dijon mustard, apple cider vinegar, chicken broth, remaining 2 minced garlic cloves, remaining 1 tsp (5 g) thyme, 1 tbsp (14 g) butter, and red pepper flakes (if using). Set aside.
5. Heat a large ovenproof skillet (or a heavy skillet) over medium-high heat. Add 1 tbsp (15 ml) olive oil. When shimmering, place the chicken thighs skin-side down and sear without moving 5–7 minutes until the skin is deep golden and fat has rendered. Flip and sear the flesh side 2 minutes.
6. Move the par-roasted potatoes to make room on the baking sheet for the chicken (or transfer the seared thighs to the baking sheet). Arrange the chicken skin-side up among the potatoes. Brush each thigh generously with about half of the maple-Dijon glaze and tuck a couple small thyme sprigs around the pieces.
7. Roast in the preheated oven until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden, about 18–22 minutes. Midway through roasting (about 10 minutes), brush the chicken with more glaze and stir the potatoes for even browning.
8. While the chicken roasts, prepare the green beans: heat the remaining 1 tbsp (15 ml) olive oil and 1/2 tbsp (7 g) butter in a large skillet over medium heat. Add the green beans and sauté 4–5 minutes until bright green and beginning to blister. Add the lemon juice, a pinch of salt and pepper, and toss 1 minute more. Remove from heat.
9. When the chicken is done, transfer to a cutting board and let rest 5 minutes. While it rests, place the baking sheet over medium-low heat on the stovetop (or pour pan drippings into the skillet) and simmer the remaining glaze for 1–2 minutes to thicken slightly; spoon over the chicken.
10. Serve each chicken thigh with a portion of roasted potatoes and a generous helping of garlicky green beans. Garnish with chopped parsley and extra thyme sprigs if desired.