Maple Mustard Chicken with Rosemary

Crispy chicken thighs, roasted potatoes, and carrots coated in a sweet and tangy maple mustard glaze. A hearty, flavorful dinner without making things more complicated than they need to be.

I'm all for a meal that combines protein, vegetables, and starch without having to make three separate dishes.

This recipe brings together bone-in chicken thighs, potatoes, and carrots with a maple mustard glaze made from Dijon mustard, whole grain mustard, maple syrup, lemon juice, and rosemary.

Browning the chicken first gives the skin that crispy, golden finish before everything goes into the oven.

Sweet, savory, and a little tangy. Dinner handled.

oven TIME

25–30 min 375°F (190°C)

prep TIME

-

SERVINGS

6

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Grocery List & Ingredients

Check off what you already have.

Chicken & Vegetables

2 large potatoes, washed, peeled and cut into quarters 2 large carrots, washed and cut into 1–2 inch pieces 6 bone-in, skin-on chicken thighs ½ teaspoon sea salt + pepper each (plus more to taste)

Maple Mustard Glaze

2 tablespoons Dijon mustard 2 tablespoons whole grain mustard 3 tablespoons maple syrup 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried

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Instructions

01

Preheat the oven to 375°F (190°C) and lightly grease a large, rimmed baking dish.

02

Add the potatoes and carrots to a large pot and cover with salted water. Bring to a boil and cook for 10 minutes. Drain the water, transfer the vegetables to your prepared baking dish, and set aside.

03

While the potatoes and carrots are boiling, begin preparing the chicken. Use a small knife to prick about 3–4 gashes in the skin of the chicken. This will help render the fat while cooking and make the skin crispier. Sprinkle the thighs with salt and pepper.

04

Place the chicken thighs, skin-side down, in a large, cold non-stick skillet. Turn the heat up to medium-high and cook for about 4–5 minutes, or until the skin is nice and golden. Flip and cook the other side for about 3–4 minutes.

05

While the chicken is cooking on the stovetop, prepare the maple mustard glaze. In a small bowl, mix together the mustards, maple syrup, lemon juice, olive oil, and rosemary. Taste and season with a little more salt and pepper if needed.

06

Once both sides of the chicken are browned, transfer the thighs to the prepared baking dish. Arrange the chicken on top of the carrots and potatoes, skin-side up.

07

Spread a spoonful of the maple mustard mixture over each chicken thigh, covering as much of the surface as possible. Add a couple of extra sprigs of rosemary if desired, then place the dish in the oven. Bake for an additional 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

08

Remove from the oven and let cool for a few minutes before serving.

Enjoy! 

SOURCE: Maple Mustard Chicken with Rosemary — Original Recipe

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