1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400 F (200 C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly grease it to prevent sticking. This step ensures your chicken cooks evenly and prevents a sticky mess.

2. Combine the Marinade Ingredients: In a medium bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper until well combined. This is your flavorful glaze that will coat the chicken.

3. Prepare the Chicken and Vegetables: Pat the chicken thighs dry with paper towels. This helps the skin crisp up beautifully. Place the chicken thighs on the prepared baking sheet. If you’re adding potatoes or other vegetables, toss them with a tablespoon of olive oil, a pinch of salt, and pepper in a separate bowl, then arrange them around the chicken on the same sheet pan, ensuring they are in a single layer for even roasting.

4. Glaze the Chicken: Pour about two-thirds of the maple Dijon sauce over the chicken thighs, ensuring each piece is well coated. Use a brush or the back of a spoon to spread the glaze evenly over the skin. Reserve the remaining sauce for basting later.

5. Initial Roasting: Place the baking sheet in the preheated oven and roast for 20 minutes. During this initial phase, the chicken will start to cook through, and the skin will begin to crisp.

6. Baste and Finish Roasting: After 20 minutes, carefully remove the sheet pan from the oven. Baste the chicken thighs with the remaining maple Dijon sauce. Return the pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165 F (74 C) when measured with a meat thermometer at the thickest part of the thigh, avoiding the bone. The skin should be golden brown and slightly caramelized. If adding vegetables, they should be tender and lightly browned.

7. Rest and Serve: Once cooked, remove the sheet pan from the oven. Let the chicken rest on the pan for 5-10 minutes before serving. This resting period allows the juices to redistribute, resulting in more tender and flavorful chicken.