One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe

If you’re craving a comforting, vibrant dinner that comes together effortlessly but tastes like you’ve spent hours in the kitchen, this One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe is exactly what you need. It combines juicy, crispy-skinned chicken thighs glazed in a luscious maple-dijon sauce, partnered with tender sweet potatoes and vibrant green beans, all cooked together on just one pan. This dish not only fills your kitchen with irresistible aromas but also delivers a perfect balance of sweet, tangy, and savory flavors in every bite.

Ingredients You’ll Need

These ingredients are straightforward and easy to find, each one adding a crucial layer of flavor, texture, or color that makes this dish so special. From the coarse Dijon mustard to the fresh rosemary, every element works in harmony to create a symphony of tastes.

• 5 tablespoons coarse ground Dijon mustard: Provides a robust, tangy base that perfectly complements the maple’s sweetness.
• 1/4 cup pure maple syrup: Adds natural sweetness and a beautiful glaze to the chicken and vegetables.
• 2 tablespoons water: Helps to dissolve the mustard and blend the sauce smoothly.
• 4 skin on, bone-in chicken thighs (about 908 g): These juicy thighs crisp beautifully and stay tender when cooked with the sauce and veggies.
• 1/2 teaspoon kosher salt: Enhances all the natural flavors; add more as needed through cooking.
• 1/4 teaspoon black pepper: Adds a subtle kick to each bite.
• Paprika: Brings a mild smokiness and vibrant color to the chicken seasoning.
• Garlic powder: Infuses a savory depth that’s key to balancing the sweetness of the maple.
• 2 tablespoons olive oil, divided: Used to crisp the chicken skin and roast the veggies to perfection.
• 1 tablespoon minced garlic: Adds aromatic warmth and rich flavor to the sauce.
• 2 cups sweet potatoes, cut into 1/2″ wedges (298 g): Their natural sweetness and soft texture pair beautifully with the tangy glaze.
• 8 ounces green beans, cut in half (227 g): Adds a fresh, crisp contrast and vibrant green color.
• 2 sprigs rosemary: Aromatic herb that lends a fragrant earthiness and complements the maple mustard sauce.

How to Make One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe

Step 1: Heat the Oven

Start by setting your oven rack in the center position and preheat it to 400°F (204ºC). This temperature allows the chicken skin to crisp and the vegetables to roast evenly in the same pan.

Step 2: Make the Maple Dijon Sauce

In a small bowl, mix the coarse ground Dijon mustard, pure maple syrup, and water until you get a smooth, shiny glaze. This sauce will provide that magical sweet and tangy coating that makes the chicken sing with flavor.

Step 3: Prepare the Chicken

Trim any excess fat and skin from the chicken thighs to avoid greasy spots. Generously season both sides with kosher salt, black pepper, paprika, and garlic powder—this seasoning mix builds a flavorful crust that really enhances the dish.

Step 4: Sear the Chicken

Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Place the chicken thighs skin-side down to sear the skin until it’s golden and crispy, about 5 minutes. Then flip the thighs, turn off the heat, and carefully drain most of the excess grease, leaving about 2 tablespoons behind to retain flavor.

Step 5: Add the Sauce

Push the chicken to the edges of the pan and, over medium heat, sauté the minced garlic in the leftover oil for 30 seconds until fragrant. Pour in the maple Dijon sauce and stir gently to coat the chicken and pan, infusing everything with that gorgeous glaze.

Step 6: Add the Sweet Potatoes

Add the sweet potato wedges to the skillet and toss them in the sauce. Let everything simmer together for 2 minutes, seasoning lightly with salt and pepper. Tear the rosemary sprigs into smaller pieces and tuck them around the pan, allowing their aroma to infuse the dish as it cooks.

Step 7: Roast in the Oven

Transfer the whole skillet to your preheated oven and roast for 30 minutes. Afterward, carefully remove and discard the rosemary sprigs to avoid overpowering the flavors.

Step 8: Prepare and Roast the Green Beans

While the chicken and potatoes roast, toss the green beans with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to season evenly. Scatter these seasoned green beans around the chicken and sweet potatoes, and then return the skillet to the oven to roast for another 15 minutes until the beans are bright green and crisp-tender.

Step 9: Final Touches and Serve

Check that the sweet potatoes are fork-tender and the chicken thighs have reached an internal temperature of 170°F (77ºC). If needed, give it a few more minutes in the oven. Serve the chicken and vegetables on plates, drizzling any leftover sauce over the top for an extra burst of that delicious maple mustard flavor.

How to Serve One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe

Garnishes

Fresh herbs like chopped parsley or extra rosemary needles sprinkled on top add a pop of color and fresh herbal notes that lighten the deeper flavors of the dish. A light drizzle of maple syrup or a squeeze of lemon can also elevate the glaze before serving.

Side Dishes

Although this dish is a complete meal on its own, pairing it with a simple green salad or a warm grain like quinoa or wild rice can round out the plate and soak up any extra sauce for delicious bites.

Creative Ways to Present

For a cozy dinner party, arrange the chicken thighs over the roasted sweet potatoes on a rustic wooden board with bowls of green beans alongside. This inviting presentation encourages sharing and keeps this One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe at the heart of the gathering.

Make Ahead and Storage

Storing Leftovers

Let the leftovers cool to room temperature before placing them in an airtight container. Stored in the fridge, this dish will keep happily for up to 3 days, making it perfect for a quick lunch or dinner later in the week.

Freezing

You can freeze the chicken thighs and sweet potatoes in individual portions in freezer-safe containers or bags. The green beans are best added fresh later to preserve their texture. Frozen portions will stay good for up to 2 months.

Reheating

Reheat leftovers gently in the oven at 350°F (175ºC) for about 15 minutes to bring back the crisp skin and warm through evenly. Alternatively, a skillet on medium heat with a splash of water will steam and warm the dish without drying it out.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but keep in mind that breasts cook faster and can dry out more easily. If you swap, reduce cooking time and consider using bone-in, skin-on breasts to keep the flavor and moisture.

Do I have to use maple syrup in the sauce?

Maple syrup gives a unique sweetness that balances the Dijon mustard beautifully, but you can substitute honey if needed. Keep in mind the flavor will change slightly but remain delicious.

Can I make this recipe gluten-free?

Absolutely! All the ingredients listed are naturally gluten-free, just ensure your mustard doesn’t contain any hidden gluten additives.

What if I don’t have fresh rosemary?

Dried rosemary can be used as a substitute, but use it sparingly since its flavor is more concentrated. Add about one teaspoon of dried instead of the sprigs, and sprinkle it over before roasting.

Is this recipe suitable for meal prepping?

Definitely yes! This One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe stores well and reheat beautifully, making it a great option for delicious and convenient meals throughout the week.

Final Thoughts

This One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe is my go-to for an easy yet impressive meal that feels like a special occasion but comes together without fuss. The combination of sweet, savory, and herbaceous flavors will have you coming back for seconds—and maybe even thirds. I can’t wait for you to try it and see just how magical one pan dinners can be!

One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe

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4 from 48 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This One Pan Maple Mustard Chicken recipe delivers juicy, crispy-skinned chicken thighs glazed with a sweet and tangy maple Dijon sauce, accompanied by tender roasted sweet potatoes and crisp-tender green beans. Easy to prepare with minimal cleanup, it’s a perfect weeknight dinner that combines savory, sweet, and herbaceous flavors in a single skillet.

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Ingredients

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Sauce

• 5 tablespoons (75 ml) coarse ground Dijon mustard
• 1/4 cup (60 ml) pure maple syrup
• 2 tablespoons (30 ml) water

Chicken and Vegetables

• 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
• 2 cups (298 g) sweet potato, cut into 1/2″ wedges
• 8 ounces (227 g) green beans, cut in half
• 2 sprigs rosemary

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Instructions

1. Heat the Oven: Set the oven rack in the center position and preheat the oven to 400°F (204ºC) to ensure it reaches the proper roasting temperature.
2. Make the Maple Dijon Sauce: In a small bowl, combine the coarse ground Dijon mustard, pure maple syrup, and water. Stir thoroughly until smooth and set aside for later use.
3. Prepare the Chicken: Trim any excess fat and skin from the chicken thighs. Generously season both sides with kosher salt, black pepper, paprika, and garlic powder to impart a well-balanced flavor.
4. Sear the Chicken: Heat a large oven-proof skillet over medium-high heat and add 1 tablespoon of olive oil. When hot, place the chicken thighs skin-side down and sear until the skin is crisp and golden, about 5 minutes. Flip the thighs to the other side, then turn off the heat. Carefully drain any excess grease, leaving about 2 tablespoons in the pan for flavor.
5. Add the Sauce: Push the chicken pieces to the edges of the skillet. With the pan still on medium heat, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the prepared maple Dijon sauce and stir gently to coat the chicken and the pan evenly.
6. Add the Potatoes: Add the sweet potato wedges to the skillet, tossing them gently to coat with the sauce. Let the mixture simmer for 2 minutes to start softening the potatoes. Lightly season with additional salt and pepper, then break the rosemary sprigs into smaller pieces and scatter them throughout the pan for an aromatic touch.
7. Roast in the Oven: Transfer the entire skillet to the preheated oven and roast for 30 minutes. After roasting, carefully remove and discard the rosemary sprigs.
8. Prepare the Green Beans: While the chicken roasts, toss the green beans in a medium bowl with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for even seasoning.
9. Roast the Beans: Remove the skillet from the oven and scatter the seasoned green beans around the chicken and potatoes. Return the skillet to the oven and roast for another 15 minutes until the beans turn bright green and are crisp-tender.
10. To Serve: Check that the sweet potatoes are fork-tender and that the chicken thighs have reached an internal temperature of 170ºF (77ºC). If necessary, return to the oven for additional cooking time. Portion the chicken and vegetables onto plates, spooning any remaining sauce over the top before serving for optimum flavor.

Notes

• Ensure the skillet used is oven-proof to safely transfer it to and from the oven.
• Bone-in, skin-on chicken thighs offer the best flavor and juiciness for this recipe.
• Cooking times may vary depending on the size of the chicken thighs and oven accuracy; use a meat thermometer for best results.
• If you prefer softer green beans, roast them longer or steam before adding to the pan.
• Adjust seasoning according to your taste preference, especially the salt and spices.
• Leftover maple Dijon sauce can be refrigerated and used as a glaze or dipping sauce for other dishes.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American