Elevate your weeknight dinner with the irresistible symphony of flavors in our One Pan Maple Mustard Chicken and Potatoes recipe. Picture succulent, bone-in chicken thighs and tender new potatoes bathed in a delectable blend of brown and yellow mustard, perfectly harmonized with the sweetness of maple syrup. This one-pan wonder not only simplifies your cooking process but also delivers a mouthwatering experience that will have your family begging for seconds.
In our home, the aroma of Maple Mustard Chicken and Potatoes is synonymous with laid-back Sunday dinners and joyous family gatherings. This recipe became a cherished discovery during a lazy weekend when my husband and I decided to experiment with combining our favorite pantry staples. The sizzling in the oven, the sweet and savory dance of mustard and maple syrup, and the golden perfection of the chicken and potatoes became an instant hit. Now, it’s our go-to dish for cozy evenings, creating a warm and comforting ambiance in our home.
Why This One Pan Maple Mustard Chicken and Potatoes Deserves a Spot on Your Table
- Flavor Fusion at Its Finest: The marriage of brown and yellow mustard with maple syrup creates a sauce that’s both tangy and sweet, infusing every bite with a burst of flavor.
- Effortless Preparation: Drizzle, season, toss, and bake – that’s the simplicity of this one-pan wonder. Ideal for busy evenings when you want a delicious meal without the fuss.
- Crispy Chicken, Tender Potatoes: The magic of this dish lies in the oven, where the chicken thighs achieve a golden crispiness, and the new potatoes soak up the savory goodness, resulting in a perfect balance of textures.
- Garnish with Freshness: Finish off this delightful creation with a sprinkle of fresh parsley for a touch of vibrancy that enhances both the visual appeal and the overall dining experience.
Ingredients:
- 4 skinless, bone-in chicken thighs
- 450g to 680g (1 to 1.5 pounds) small new potatoes, halved (about 1 to 1.5 inches in diameter)
- 15ml (1 tablespoon) olive oil
- Salt and fresh ground pepper, to taste
- 80ml (1/3 cup) brown mustard
- 15ml (1 tablespoon) yellow mustard
- 60ml (1/4 cup) maple syrup
- Chopped fresh parsley, for garnish
Instructions:
- Preheat the oven to 375˚F (190˚C).
- Drizzle the chicken thighs and halved new potatoes with olive oil. Season with salt and pepper. Transfer to a nonstick pan or a 12-inch oven-safe skillet.
- In a small mixing bowl, whisk together brown mustard, yellow mustard, and maple syrup.
- Pour the mustard mixture over the chicken and potatoes. Toss to coat evenly.
- Bake for 45 to 50 minutes or until the chicken is cooked through (internal temperature of 165˚F) and the potatoes are tender.
- Garnish with chopped fresh parsley before serving.
Notes:
- For an extra kick, try adding a pinch of red pepper flakes to the mustard mixture.
- Ensure even cooking by arranging the chicken and potatoes in a single layer in the pan.
- This dish pairs wonderfully with a side of steamed vegetables or a crisp green salad.
