Description
This One Pan Maple Mustard Chicken recipe features tender, bone-in chicken thighs seared to perfection and roasted with sweet potatoes and green beans in a flavorful maple Dijon sauce. The dish combines the sweetness of pure maple syrup with the tangy heat of coarse ground Dijon mustard, enhanced with aromatic rosemary and garlic. Easy to prepare and perfect for a wholesome weeknight dinner, all cooking happens in a single oven-proof skillet.
Ingredients
Scale
Maple Dijon Sauce
- 5 tablespoons (75 ml) coarse ground Dijon mustard
- 1/4 cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) water
Chicken
- 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
Vegetables
- 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 it to 400°F (204ºC) to prepare for roasting.
- Make the Maple Dijon Sauce: In a small bowl, mix together the Dijon mustard, maple syrup, and water until smooth, then set aside.
- Prepare the Chicken: Trim excess fat and skin from the chicken thighs. Generously season both sides with salt, black pepper, paprika, and garlic powder to build a flavorful crust.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Add the chicken thighs skin-side down and sear for about 5 minutes until the skin is golden and crisp. Flip the thighs, turn off the heat, and drain excess grease leaving about 2 tablespoons in the pan.
- Add the Sauce: Push the chicken to the edges of the skillet. Over medium heat, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the maple Dijon sauce and stir to evenly coat the chicken and pan.
- Add the Potatoes: Toss sweet potato wedges in the pan with the sauce, letting them simmer for 2 minutes. Season lightly with salt and pepper. Break rosemary sprigs into smaller pieces if needed and distribute around the pan.
- Roast in the Oven: Transfer the skillet to the preheated oven and roast for 30 minutes. After roasting, carefully remove and discard the rosemary sprigs.
- Prepare the Green Beans: In a medium bowl, toss green beans with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to season evenly.
- Roast the Beans: Scatter the seasoned green beans around the chicken and potatoes in the skillet, then return to the oven. Roast for an additional 15 minutes until beans are bright green and crisp-tender.
- To Serve: Check that the sweet potatoes are fork-tender and that the chicken thighs reach an internal temperature of 170ºF (77ºC). If needed, add more cooking time. Portion out the chicken and vegetables, drizzled with any remaining sauce from the pan.
Notes
- Use an oven-proof skillet such as cast iron to easily transfer from stovetop to oven.
- Bone-in, skin-on thighs work best for flavor and moisture retention.
- Ensure chicken reaches an internal temperature of 170ºF for safe consumption.
- Adjust seasoning to taste, especially salt and pepper.
- Maple syrup can be substituted with honey if preferred.
