Maple Dijon Chicken with Potatoes & Carrots
Ingredients
The main ingredients
-
4
pieces
bone-in skin-on chicken thighs
-
4 - 6
pieces
potatoes (approximately 3 inches in diameter)
-
¾
pound
baby carrots (peeled and halved)
The flavoring
-
4
tablespoons
butter (softened)
-
2
tablespoons
maple syrup
-
1
tablespoon
dijon mustard
-
2
cloves
garlic (minced)
-
to taste
salt and pepper
-
¼
cup
chopped parsley
-
as needed
cooking spray
-
as needed
flaky sea salt (for garnish, optional)
Instructions
- Preheat the oven to 425°F and line a sheet pan with foil, coating it with cooking spray.
- Mix the butter, maple syrup, dijon mustard, garlic, salt, and pepper in a small bowl.
- Create a pocket in the chicken thighs by separating the skin from the meat and rub some of the butter mixture inside.
- Season the top of the chicken thighs with salt and pepper.
- Slice the potatoes about ¼ inch apart without cutting all the way through.
- Place the chicken, potatoes, and carrots on the sheet pan.
- Rub the remaining butter mixture over the potatoes and carrots, seasoning them with salt and pepper.
- Bake for 45 minutes or until the chicken and potatoes are cooked through.
- Sprinkle parsley over the dish and drizzle with pan juices before serving.
Nutrition Facts (estimated)
Servings
4
Calories
479
Total fat
35g
Total carbohydrates
15g
Total protein
24g
Sodium
323mg
Cholesterol
171mg
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