Description
This One Pan Maple Mustard Chicken recipe combines juicy, crispy chicken thighs with sweet potatoes and green beans, all roasted together in a delightful maple Dijon sauce. It’s a flavorful and easy-to-make dinner perfect for a wholesome family meal.
Ingredients
Scale
Maple Dijon Sauce
- 5 tablespoons (75 ml) coarse ground Dijon mustard
- 1/4 cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) water
Chicken
- 4 (908 g) skin on, bone-in chicken thighs
- 1/2 teaspoon (3 g) kosher salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- Paprika, for seasoning
- Garlic powder, for seasoning
- 2 tablespoons (30 ml) olive oil, divided
- 1 tablespoon (10 g) minced garlic
Vegetables
- 2 cups (298 g) sweet potato, cut into 1/2″ wedges
- 8 ounces (227 g) green beans, cut in half
- 2 sprigs rosemary
Instructions
- Heat the Oven: Set the oven rack in the center position and preheat the oven to 400°F (204ºC).
- Make the Maple Dijon Sauce: In a small bowl, thoroughly combine the Dijon mustard, maple syrup, and water. Stir until smooth and set aside for later use.
- Prepare the Chicken: Trim excess fat and skin from the chicken thighs. Generously season both sides of each thigh with salt, black pepper, paprika, and garlic powder to infuse flavor throughout.
- Sear the Chicken: Heat a large oven-proof skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add chicken thighs skin-side down, searing until the skin is crisp and golden, about 5 minutes. Flip to the other side, turn off the heat, and carefully drain excess grease, leaving about 2 tablespoons in the pan.
- Add the Sauce: Push the chicken to the sides of the skillet. With the pan over medium heat, add minced garlic and sauté for 30 seconds until fragrant. Pour in the maple Dijon sauce and stir to coat the chicken and pan evenly.
- Add the Potatoes: Add the sweet potato wedges to the pan, tossing to coat them in the sauce. Allow to simmer for 2 minutes. Lightly season with salt and pepper. Break the rosemary sprigs into smaller pieces if needed, and distribute them around the pan.
- Roast in the Oven: Transfer the entire skillet to the preheated oven and roast for 30 minutes. Carefully remove and discard the rosemary sprigs after roasting.
- Prepare the Green Beans: In a medium bowl, toss green beans with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for even seasoning.
- Roast the Beans: Scatter the seasoned green beans around the pan with the chicken and potatoes, then return the skillet to the oven. Roast for another 15 minutes until the beans are bright green and crisp-tender.
- To Serve: Ensure the sweet potatoes are fork-tender and the chicken thighs have reached an internal temperature of 170ºF (77ºC). Add more cooking time if necessary. Portion the chicken and vegetables, drizzling any leftover sauce over the top before serving.
Notes
- Use an oven-proof skillet to transfer directly from stovetop to oven without transferring contents.
- Check chicken internal temperature to ensure it’s cooked through; 170ºF (77ºC) is recommended.
- Feel free to substitute green beans with other quick-roasting vegetables like asparagus or Brussels sprouts.
- Maple syrup adds sweetness to balance the mustard’s tang—adjust quantity to your taste.
- Leftover sauce can be drizzled over the meal or saved for sandwiches.
