One Pan Maple Mustard Chicken and Potatoes
make one dish dinners all the time. I like to fry the meat in the pan til I get the flavor and juices, then I throw in the other stuff to cook all together. Still one dish and if ur scared, the meat is slightly cooked first.
Ingredients
4 skinless, bone-in chicken thighs
1 to 1-1/2 pounds small new potatoes, halved
salt and fresh ground pepper to taste
1/3 cup brown mustard
1 tablespoon yellow mustard
1/4 cup maple syrup
chopped fresh parsley, for garnish
Instructions
Preheat oven to 375F.
Season chicken and potatoes with 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.
Ingredients
4 skinless, bone-in chicken thighs
1 to 1-1/2 pounds small new potatoes, halved
salt and fresh ground pepper to taste
1/3 cup brown mustard
1 tablespoon yellow mustard
1/4 cup maple syrup
chopped fresh parsley, for garnish
Instructions
Preheat oven to 375F.
Season chicken and potatoes with 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.
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