One Pan Maple Mustard Chicken And Potatoes Recipe

I’m excited to share my Maple Mustard Chicken And Potatoes, a one pan dinner of chicken thighs and potatoes coated in a maple syrup and mustard dressing that hides a simple trick worth reading about.

I never meant to get this excited about a simple skillet dinner but One Pan Maple Mustard Chicken And Potatoes hooked me at first bite. Crisp skin on the chicken thighs and baby potatoes that brown and soak up the sauce make it almost dangerous to serve.

I found myself scribbling notes after the first try, because its sweet and tangy in a way that sneaks up on you. If you’re into One Pan Chicken And Potatoes Recipes give this a shot, just know it wont be boring.

I mess up timing sometimes, but the results are worth it.

Ingredients

• Chicken thighs: juicy, rich protein with crispy skin, lots of flavor and iron.
• Baby potatoes: starchy carbs and fiber, creamy inside, soak up the maple mustard glaze.
• Maple syrup: pure sweetness, adds caramel notes and glossy color, higher sugar though.
• Dijon mustard: tangy, sharp bite that cuts sweetness and brings savory depth.
• Whole grain mustard: little seed pops for texture plus milder, rustic mustard flavor.
• Olive oil: healthy monounsaturated fats, helps brown chicken and carry flavors.
• Garlic: pungent aromatic cloves that give savory backbone and antioxidant perks when roasted.
• Smoked paprika: smoky warmth and color without heat, lifts overall flavor profile.
• Butter and parsley: butter adds silkiness, parsley brightens and gives fresh color.

Ingredient Quantities

• 6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 lb)
• 1 1/2 lb baby potatoes, halved if large
• 1/3 cup pure maple syrup
• 3 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 3 garlic cloves, minced
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter, cut into pieces (optional)
• 2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

1. Preheat oven to 425 F 220 C. Pat the bone in skin on chicken thighs very dry with paper towels, then season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and the thyme. Dont skip drying the skin or it wont get crisp.

2. Toss the halved baby potatoes with 2 tbsp olive oil and a pinch of salt and pepper so theyre lightly coated.

3. In a bowl whisk together 1/3 cup maple syrup, 3 tbsp Dijon mustard, 1 tbsp whole grain mustard, 2 tbsp olive oil, 1 tbsp apple cider vinegar, the minced garlic, and a little extra thyme and smoked paprika if you like. This is your sauce.

4. Spread the potatoes in a single layer on a large rimmed baking sheet or in an oven safe skillet. Nestle the chicken thighs skin side up among the potatoes so they arent crowded.

5. Pour about half the maple mustard sauce over the potatoes and chicken, then use a brush or spoon to rub some of the sauce over each chicken thigh so the skin has a good coat.

6. Roast on the middle rack for 35 to 45 minutes until the potatoes are tender and the chicken reaches 165 F in the thickest part. About halfway through roasting spoon the remaining sauce over everything to build layers of flavor.

7. In the last 5 minutes scatter the 2 tbsp pieces of unsalted butter over the pan so it melts into the sauce and makes everything glossy and rich. If you want extra crisp skin, broil for 2 to 3 minutes at the end but watch it closely so it doesnt burn.

8. Remove the pan from the oven and let the chicken rest for 5 to 10 minutes so the juices redistribute.

9. Spoon the pan juices over the chicken and potatoes, sprinkle with 2 tbsp chopped fresh parsley if using, and serve.

Equipment Needed

1. Rimmed baking sheet or ovenproof skillet
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Chef’s knife and cutting board
6. Paper towels to pat the skin dry, dont skip this
7. Silicone basting brush or large spoon for saucing
8. Tongs and/or spatula for moving the chicken and potatoes
9. Instant read meat thermometer (check for 165 F)
10. Oven mitts or potholders

FAQ

One Pan Maple Mustard Chicken And Potatoes Recipe Substitutions and Variations

• Maple syrup (1/3 cup): Swap with honey or agave nectar, same amount (1:1). If using brown sugar, use 3 tbsp packed brown sugar plus 1 tbsp hot water to dissolve, stir until syrupy. Honey gives a bit different flavor but works great.
• Dijon mustard (3 tbsp) or whole grain mustard (1 tbsp): No Dijon? Use spicy brown mustard or 3 tbsp yellow mustard plus 1 tsp apple cider vinegar to add tang. If you only have one type of mustard, use 4 tbsp of that and expect a slight texture or heat change.
• 6 bone-in, skin-on chicken thighs: Use boneless skinless thighs or chicken breasts instead, but cut cooking time down — boneless thighs about 25 to 30 minutes, breasts about 20 to 25 minutes depending on thickness. Skinless will not get as crispy so you can broil a couple minutes at the end if you want crust.
• 1 1/2 lb baby potatoes: Substitute Yukon Golds, red potatoes, or sweet potatoes (cut into 1-inch chunks). If using sweet potatoes keep an eye on them since they can get soft quicker, you might halve the roast time or cut them bigger.

Pro Tips

1) Dry the skin like crazy, dont be shy — pat with paper towels and if you got time stick the thighs uncovered in the fridge for 30-60 minutes so the skin loses extra moisture, that way it actually crisps instead of steaming.

2) Season under the skin too, not just on top, slip your fingers between skin and meat and rub a little salt and spice directly on the meat so every bite is seasoned and not just the skin.

3) Use an instant-read thermometer and pull the chicken a few degrees early, around 160 to 162 F, then let it rest — carryover heat will bring it to safe temp and the rest keeps it juicy instead of dry.

4) Build the glaze in layers and watch the broiler at the end, spoon or brush sauce on once halfway through and again near the end, add the butter last so it melts glossy into the juices, and if you broil to crisp the skin stay right there cause it goes from perfect to burnt fast.