Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Preheat oven to 375F.
Season chicken and potatoes with olive oil and salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
In a small mixing bowl, combine mustards 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.
*Please 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.
Calories: 425 kcal | Carbohydrates: 47 g | Protein: 29 g | Fat: 13 g | Saturated Fat: 1 g | Cholesterol: 107 mg | Sodium: 157 mg | Potassium: 1142 mg | Fiber: 5 g | Sugar: 14 g | Vitamin A: 25 IU | Vitamin C: 34.5 mg | Calcium: 90 mg | Iron: 3.6 mg | Net Carbs: 42 g
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.