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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
