Maple Mustard Chicken and Potatoes
Jan 04, 2017, Updated Jan 05, 2024
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Maple Mustard Chicken and Potatoes is an easy and amazing one-pan dinner featuring chicken thighs and potatoes cooked in delicious maple syrup and mustard dressing. This dish is perfect for a weeknight dinner or a fancy meal!
The combination of chicken with potatoes is a classic that never gets old, and the addition of maple syrup and mustard elevates the flavors to the next level. This recipe puts everything in one pan and allows dinner to make it to the table in under 1 hour.
How To Make Chicken and Potatoes
Feel free to experiment with other seasonings and herbs to make this dish your own. You can also add other vegetables like carrots or bell peppers to the potatoes for more variety.
- Start cleaning up those little potatoes, cut them in half, season them, and transfer them to a large oven-safe skillet.
- Next, you will find some skinless bone-in chicken thighs; season those and arrange them right around the potatoes.
- To make the sauce, use your favorite brown mustard and maple syrup. Once you combine those two, pour that amazingness over the chicken and potatoes, toss around to coat, and roast for about 40-ish minutes in the oven.
This recipe is a great way to create a flavorful and satisfying meal with minimal effort. The chicken thighs are juicy and delicious, while the potatoes become crispy and tender. This is a great meal to prepare when you want something that doesn’t take hours but still has plenty of flavor. Add this Avocado Lime Ranch Dressing Salad and White Wine Sangria to round out the meal.
More One Pan Chicken Dinners
- Sheet Pan Tandoori Chicken
- Skillet Chicken with Lemons and Olives
- Garlic Butter Baked Chicken Thighs with Potatoes
- Garlic Butter Chicken and Rice
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One Pan Maple Mustard Chicken and Potatoes
Ingredients
- 4 skinless, bone-in chicken thighs
- 1 to 1.5 pounds small (about 1 to 1.5 inches in diameter) new potatoes,, halved
- 1 tablespoon olive oil
- salt and fresh ground pepper to taste
- ⅓ cup brown mustard
- 1 tablespoon yellow mustard
- ¼ cup maple syrup
- chopped fresh parsley,, for garnish
Instructions
- Preheat oven to 375˚F.
- Drizzle the chicken and potatoes with olive oil and season them with salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
- In a small mixing bowl, combine brown mustard, yellow mustard, and maple syrup; whisk to combine.
- Pour the mustard mixture over the chicken and potatoes; toss to coat.
- Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender. Chicken is cooked through when its internal temperature registers at 165˚F.
Video
Notes
- Chicken Thighs: For this recipe, we are using bone-in chicken thighs. Boneless chicken thighs will not work because the potatoes need to cook much longer than the thighs.
- Potatoes: Use small potatoes, about 1.5 inches in diameter. If you use anything bigger, they will need to cook longer and will dry up the chicken. If you do have to use bigger potatoes, cut them into about 3/4-inch pieces.
- Mustard: I like to use a combination of brown and yellow mustard, but feel free to use your favorite mustards or whatever you have on hand.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was delicious! The flavors were amazing! I will be making this again!
Tried this tonight….it was very good. I was skeptical until I read the reviews, no overpowering mustard taste, just yummy. I cooked on a foil covered sheet pan 400 degrees for one hour.
Easy and delicious! I was concerned the mustard may be too overpowering, but it was just a hint. It went well with baby sweet purple potatoes which I quatered after reading some reviews. The sauce was plenty for 5 medium thighs, and I even kept a small amount to sautรฉ mushrooms. Thank you for sharing, I will be adding it to the rotation!
Did Not Taste Like Mustard!
I tried this recipe as a potential โbring to large group dinnerโ option, knowing that my husband and I donโt like mustard. We were both delighted by the flavor! So if youโre like me and hate mustard, give it a try anyway. Even though it uses a LOT of mustard, the flavor is great. I used yellow and Dijon. Will definitely do again, but will cut the potatoes smaller. You get more flavor per bite and they are sure to cook in time. I had to put them back in for another 15 mins. Also, I baked this on a large jelly roll pan lined with aluminum foil, and the foil GLUED itself to the pan because of the maple syrup. Most melted off with washing, but next time I wonโt line it with foil. The meat and potatoes didnโt really stick anyway, so it doesnโt need it. Great recipe! Will do again!
Excellent! I have made this twice, just didnโt leave a review the first time, but we obviously loved it. My husband hasnโt stopped raving about the maple-mustard sauce. Itโs delicious and easy – the perfect combination ๐
That’s wonderful to hear! I’m very happy you and your husband enjoyed it1 Thank YOU! ๐
Would I cook it the same way if I use drumsticks?
Yes.
This is a simple yet delicious dinner. The maple syrup and mustard glaze is amazing. So good!
This is one of the best things Iโve made all year!!!
Don’t let anyone tell you that one pan meals are wrong. They have been around since the beginning of time and civilization still manages to keep going. I don’t make them often but I love them when I do. I am an 80 year old window who lives alone. I am also a very small woman with a small appetite. I do have a quarter size sheet pan. That is what I use when I do make sheet pan meals. This one sounds particularly good. I can use one thigh and my assortment of veggies. I will be making it for myself this winter. Thank you so much. It is people like you that keep people like me healthy.
That’s wonderful to hear! I’m very happy you loved it! Thank YOU! ๐
I think this is a recipe that is for folks who like a sweeter chicken sauce. The family didnโt love this.
The thigh came out rather bland (but moist) and potatoes that were over 1.5โ in diameter were undercooked.