Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper or aluminum foil for easier cleanup.

Step 2: Prepare the Vegetables

In a large mixing bowl, toss the carrots, Brussels sprouts, and baby potatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread the vegetables out evenly on one half of the prepared baking sheet.

Step 3: Make the Maple Mustard Glaze

In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, minced garlic, apple cider vinegar, 1 tablespoon of olive oil, and thyme. This glaze should be smooth and thick, with a perfect balance of sweetness from the maple syrup and tanginess from the mustard.

Step 4: Season and Glaze the Chicken

Pat the chicken thighs dry with paper towels and season them with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper. Place the chicken thighs, skin side up, on the other half of the baking sheet, making sure not to crowd them. Brush each chicken thigh generously with the maple mustard glaze, coating the skin well.

Step 5: Roast the Chicken and Vegetables

Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C) and the skin is crispy and golden brown. The vegetables should be tender and slightly caramelized. Halfway through cooking (around the 20-minute mark), give the vegetables a quick toss for even roasting, and baste the chicken with any leftover glaze.

Step 6: Broil for Extra Crispiness (Optional)

If you want extra crispy skin on the chicken, switch the oven to broil during the last 2-3 minutes of cooking. Keep a close eye to prevent burning. This step also enhances the caramelization of the glaze.