Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or heavy-duty foil for easy cleanup.

In a small bowl, whisk together the maple syrup, whole grain Dijon, smooth Dijon, apple cider vinegar, minced garlic, chopped rosemary, and fresh thyme until smooth and emulsified. Reserve 2 tablespoons of glaze for brushing before serving.

In a medium bowl, toss sliced apples and red onion wedges with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of black pepper. Scatter evenly across the prepared baking sheet.

Pat chicken thighs thoroughly dry with paper towels (dry skin guarantees maximum crispiness!). Season both sides with garlic powder, remaining salt, and black pepper.

Nestle chicken thighs skin-side up among the apples and onions on the baking sheet.

Generously brush the top of each chicken thigh and the apple wedges with the maple Dijon glaze.

Roast at 425°F for 25 to 30 minutes, basting once halfway through with pan juices, until the chicken skin is deeply browned and crackly, the apples are tender, and the internal temperature reaches 165°F (74°C).

Remove sheet pan from oven. Brush chicken thighs with the reserved 2 tablespoons of fresh glaze for a brilliant glossy shine. Scatter fresh rosemary sprigs over the pan, let rest for 5 minutes, and serve hot!