Preheat oven to 425 F.
In a large mixing bowl, toss potatoes and carrots with olive oil, ½ tsp salt and ½ tsp garlic powder. Pour into baking dish and spread out into an even layer. Bake for 15 minutes.
Meanwhile, in the same large bowl toss chicken thighs with olive oil, ½ tsp salt, ½ tsp garlic powder, dijon mustard, grainy mustard, and maple syrup. Use your hands to mix and coat each chicken thigh evenly.
After 15 minutes, remove potatoes and carrots from the oven and lay chicken thighs on top in an even layer. Spoon any leftover marinade on top of chicken thighs.
Return baking dish to the oven and bake for an addition 20-25 minutes, until chicken thighs reach an internal temperature of 165 F.
Top with fresh parsley and serve. Enjoy!
