Maple Mustard Chicken and Potatoes
A One-Pan Dinner with Juicy Chicken and Perfectly Roasted Potatoes
If you love easy weeknight meals that deliver incredible flavor without complicated steps, this Maple Mustard Chicken and Potatoes will quickly become one of your favorites. Tender bone-in chicken thighs roast together with small golden potatoes in a simple, homemade maple-mustard marinade. Everything cooks in one skillet, creating a complete dinner with minimal cleanup and maximum comfort.
This dish combines the natural sweetness of real maple syrup, the tang of mustard, and the richness of roasted chicken and potatoes. The glaze thickens as it cooks, coating every bite with deep, caramelized flavor. Whether you are preparing a family meal or hosting guests, this one-pan dinner offers a beautiful presentation and hearty, satisfying results.
Why This Recipe Works
A flavorful homemade marinade
The combination of maple syrup and mustard creates a balanced sauce that caramelizes beautifully in the oven.
One pan, minimal effort
Chicken and potatoes roast together, absorbing each other’s flavors while simplifying cleanup.
Versatile and adaptable
You can add carrots, green beans, bell peppers, or Brussels sprouts to the same pan for a fuller meal.
Great for weeknights or entertaining
It requires only a few minutes of prep time, making it ideal for busy evenings, yet it is impressive enough for guests.
Ingredients
- 4 skinless, bone-in chicken thighs
- 1 to 1.5 pounds small new potatoes (1 to 1.5 inches in diameter), halved
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1/3 cup brown mustard
- 1 tablespoon yellow mustard
- 1/4 cup pure maple syrup
- Fresh chopped parsley for garnish
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 375°F to ensure even roasting and caramelization.
2. Prep the Chicken and Potatoes
Place the halved new potatoes and chicken thighs in a large oven-safe skillet or a 12-inch pan. Drizzle everything with olive oil and season generously with salt and pepper. Toss lightly to coat.
3. Prepare the Maple Mustard Marinade
In a small mixing bowl, whisk together the brown mustard, yellow mustard, and pure maple syrup. This quick sauce gives the recipe its signature sweet-tangy flavor.
4. Coat and Arrange
Pour the maple-mustard mixture evenly over the chicken and potatoes. Toss gently to coat everything well. Spread the ingredients into an even layer so they roast properly.
5. Bake to Perfection
Bake uncovered for 45 to 50 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender with a golden, caramelized exterior.
6. Serve
Sprinkle with chopped parsley for a fresh finishing touch and serve warm.
Tips for Success
Use bone-in chicken thighs
They stay juicy during baking and cook at the same rate as the potatoes. Boneless thighs cook too quickly and may dry out.
Choose small potatoes
Small new potatoes roast evenly and become tender within the same time the chicken needs. Larger potatoes must be cut into smaller pieces.
Check for doneness
Use a meat thermometer to ensure the chicken reaches 165°F. If the potatoes finish first, remove them and let the chicken continue roasting.
Add extra vegetables
Green beans, carrots, broccoli, or Brussels sprouts can be added during the last 20 minutes of cooking.
What to Serve With Maple Mustard Chicken
This one-pan meal pairs well with:
- A simple green salad
- Mediterranean-style vegetable salads
- Steamed green beans or asparagus
- Warm dinner rolls
- Roasted Brussels sprouts (without bacon)
How to Store and Reheat
Refrigerate:
Store leftovers in an airtight container for up to 3 days.
Reheat:
Warm in a 300°F oven until heated through or microwave in short bursts.
Use leftovers creatively:
The chicken can be shredded and added to wraps, salads, or grain bowls. The potatoes make an excellent side for breakfast dishes.