- Up to the temperature of 425°F, preheat the oven. With pepper and salt, season the chicken thighs. Heat 1 tbsp olive oil over medium heat in a large skillet. Ti this, add chicken thighs and for about 2 minutes, sear it from both the sides. Turn off the heat and transfer the chicken thighs to a plate. Do not remove the drippings of pan.
- To the skillet, add apple cider vinegar and with the help of a wooden scrapper, scrape up the bits from the bottom of the pan. To this, add mustard, lemon juice, garlic, thyme and maple syrup and then bring it to simmer. To the skillet, return the chicken and over the thighs, spoon sauce.
- With the olive oil, toss carrots in a medium bowl and then with pepper and salt, season it. Into the skillet, nestle carrots and bake for about 20 minutes till carrots are tender and chicken is cooked through.
- With the pan sauce, serve it.