One-Pan Maple Mustard Chicken and Potatoes
This one-pan maple mustard chicken and potatoes recipe pairs tender chicken thighs and roasted baby potatoes with a glossy sweet-savory mustard sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs trimmed
- 1 pound baby potatoes halved
- 2 tablespoons olive oil divided
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley for serving
Instructions
Instructions
- Heat the oven to 425°F and place the halved potatoes in a large oven-safe skillet or roasting pan.
- Toss the potatoes with half of the olive oil, salt, pepper, and smoked paprika, then roast for 20 minutes.
- Whisk the maple syrup, Dijon mustard, whole-grain mustard, garlic, and remaining olive oil together.
- Season the chicken, add it to the hot pan with the potatoes, and brush generously with the maple mustard sauce.
- Roast for 18 to 22 minutes, brushing once more, until the chicken reaches 165°F and the potatoes are tender.
- Rest for 5 minutes, spoon pan juices over the chicken, and finish with parsley if using.