Savory Maple Mustard Chicken And Potatoes
A delightful dish combining tender chicken thighs with the sweetness of maple syrup and the tanginess of mustard, perfect for family dinners.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Chicken Thighs
- 4-6 pieces Bone-in, skin-on chicken thighs Adds richness and flavor, keeps meat juicy.
Potatoes
- 1.5 pounds Baby or Yukon gold potatoes Creamy texture, holds shape during roasting.
Maple Syrup
- 1/4 cup Pure maple syrup Essential for sweetness and glaze.
Mustard
- 1/4 cup Dijon mustard Adds tangy kick and balances sweetness.
Garlic
- 4 cloves Minced garlic Infuses dish with aromatic flavor.
Olive Oil
- 2 tablespoons Olive oil Helps achieve crispy exterior.
Salt and Pepper
- Salt and pepper To taste, enhances overall flavor.
Fresh Herbs
- 1 handful Fresh thyme or rosemary Optional, adds freshness and aroma.
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together the maple syrup, Dijon mustard, and minced garlic.
- Place chicken thighs in a large mixing bowl and pour half of the marinade over them. Let marinate for 15-30 minutes.
- Wash and scrub the potatoes, halve or quarter them, and drizzle with olive oil. Season with salt and pepper.
- Arrange chicken thighs skin-side up in a baking dish and surround with seasoned potatoes.
- Drizzle remaining marinade over chicken and potatoes.
- Roast in the oven for 40-50 minutes until chicken reaches 165°F (75°C) and potatoes are fork-tender.
- Baste chicken and potatoes with pan juices halfway through cooking.
- Let the dish rest for 5-10 minutes before serving.
- Sprinkle with fresh herbs before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.