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Maple Dijon Smoked Chicken & Roasted Vegetables

Joe DiApice

Maple Dijon Smoked Chicken & Roasted Vegetables

In this easy one-pan meal ambassador Joe DiApice brings together smoked chicken, tender roasted vegetables, and a sweet-and-tangy maple Dijon sauce. Chicken thighs are seasoned and smoked right over potatoes, carrots, and onions, then coated in a bold glaze made with Dijon mustard, maple syrup, rice vinegar, and red pepper flakes. It's hearty, flavorful, and perfect for an easy weeknight dinner.

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Prep

15 minutes

Cook time

1½ hours

Pellets

Tailgating BBQ Pellets

Serves

6–8

Steps

  1. Preheat your smoker to 325°F using Bear Mountain Tailgating Blend pellets.
  2. Cube the potatoes and onion, then add them to a baking sheet with the baby carrots. Toss with olive oil and Italian seasoning until evenly coated.
  3. Place the chicken thighs over the vegetables and season generously with your favorite BBQ rub.
  4. Whisk together the Dijon mustard, maple syrup, rice vinegar, and red pepper flakes. Pour the sauce evenly over the chicken and vegetables.
  5. Place the baking sheet on the smoker and cook for approximately 1½ hours, or until the chicken reaches 175°F internal temperature and the potatoes are tender.
  6. Remove from the smoker, let the chicken rest briefly, then serve with the roasted vegetables and extra maple Dijon sauce from the pan.

Ingredients:

  • 1 bag Gemstone potatoes or petite potatoes
  • 1 bag baby carrots
  • 1 white onion
  • 2 lbs. boneless, skinless chicken thighs
  • Olive oil
  • Italian seasoning
  • BBQ seasoning

Maple Dijon Sauce

  • 1 cup Dijon mustard
  • ⅓ cup maple syrup
  • 1 TBSP rice vinegar
  • 1 TBSP red pepper flakes (optional)

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