This maple dijon chicken with hasselback potatoes and carrots is a wholesome one-pan meal that’s both flavorful and easy to prepare. Perfect for busy weeknights, it combines tender, juicy chicken thighs with golden, fanned potatoes and sweet roasted carrots—all baked together in a savory maple-dijon herb butter.
Why You’ll Love This Recipe
This recipe is perfect for anyone looking for a simple, flavorful, and visually appealing meal. The maple syrup adds a subtle sweetness that balances the tang of dijon mustard, while the butter ensures the chicken stays juicy and the vegetables caramelize beautifully. Minimal prep, one pan, and maximum flavor make this a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 bone-in, skin-on chicken thighs
4–6 medium potatoes, approximately 3 inches in diameter (yukon gold recommended)
3/4 pound baby carrots, peeled and halved (or regular carrots, peeled, halved lengthwise and cut into 3-inch sticks)
4 tablespoons butter, softened
2 tablespoons maple syrup
1 tablespoon dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup chopped parsley
Cooking spray
Flaky sea salt for garnish (optional)
Directions
Preheat the oven to 425°F (220°C). Line a sheet pan with foil and coat with cooking spray.
In a small bowl, mix together the softened butter, maple syrup, dijon mustard, garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Gently lift the skin of each chicken thigh and rub about 1 1/2 teaspoons of the butter mixture under the skin, between the skin and meat. Season the top of the chicken with salt and pepper.
Using a small knife, make 1/4-inch spaced slices along each potato, cutting about 3/4 of the way down to create a hasselback effect.
Place the chicken, potatoes, and carrots on the prepared sheet pan.
Rub the remaining butter mixture over the potatoes and carrots, making sure to get some of the butter into the potato cuts. Season the vegetables with additional salt and pepper.
Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
Sprinkle chopped parsley over the top and drizzle pan juices over the chicken and vegetables. Serve immediately.
Use chicken breasts instead of thighs; increase cooking time by 10 minutes if needed.
Substitute sweet potatoes for a slightly sweeter flavor.
Add other vegetables like parsnips or brussels sprouts for variety.
For a spicier twist, mix 1/2 teaspoon paprika or cayenne pepper into the butter mixture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes, or until heated through. Avoid microwaving if you want to keep the hasselback potatoes crisp.
FAQs
What type of chicken is best for this recipe?
Bone-in, skin-on chicken thighs are recommended for juiciness and flavor, but bone-in breasts can be used with slightly longer cooking.
Can I use other types of potatoes?
Yes, yukon gold, red, or even fingerling potatoes work well. Just ensure they are similar in size for even cooking.
How do I make hasselback potatoes?
Make thin slices about 1/4 inch apart, cutting 3/4 of the way through without slicing completely.
Can this recipe be made ahead of time?
You can prep the vegetables and chicken in advance and store them in the fridge, then bake when ready to serve.
Can I use frozen carrots?
Yes, but reduce the cooking time slightly and ensure they are thawed before baking.
Can I make this gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
How do I get the chicken skin crispy?
Ensure the chicken skin is patted dry and bake at a high temperature (425°F) without covering the pan.
Can I substitute the butter with olive oil?
Yes, but the flavor and caramelization will be slightly different.
What can I serve with this meal?
It’s a complete meal on its own, but a side salad or steamed green vegetables pairs nicely.
How do I know when the chicken is done?
Use a meat thermometer; the internal temperature should be 165°F (74°C).
Conclusion
This maple dijon chicken with hasselback potatoes and carrots is a simple, flavorful, and family-friendly meal. With minimal prep and one-pan convenience, it delivers perfectly roasted chicken and caramelized vegetables that everyone will enjoy. It’s the perfect weeknight dinner solution that’s both satisfying and visually impressive.
One-pan roasted maple dijon chicken thighs with hasselback potatoes and caramelized carrots, finished with herb butter and pan juices for a flavorful, easy family meal.
Ingredients
4 bone-in, skin-on chicken thighs
4–6 medium potatoes (about 3 inches, Yukon Gold recommended)
3/4 pound baby carrots, peeled and halved (or regular carrots cut into 3-inch sticks)
4 tablespoons butter, softened
2 tablespoons maple syrup
1 tablespoon dijon mustard
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup chopped parsley
Cooking spray
Flaky sea salt for garnish (optional)
Instructions
Preheat oven to 425°F (220°C). Line a sheet pan with foil and coat with cooking spray.
Mix butter, maple syrup, dijon mustard, garlic, 1 tsp kosher salt, and 1/2 tsp black pepper.
Lift chicken skin and rub ~1 1/2 tsp of butter mixture under the skin. Season tops with salt and pepper.
Make 1/4-inch spaced slices in potatoes, cutting 3/4 through for hasselback effect.
Arrange chicken, potatoes, and carrots on the sheet pan.
Rub remaining butter mixture over potatoes and carrots, getting some into the potato cuts. Season vegetables with salt and pepper.
Bake 45 minutes, until chicken reaches 165°F (74°C) and potatoes are tender.
Sprinkle parsley over top and drizzle pan juices over chicken and vegetables. Serve immediately.
Notes
Use chicken breasts instead of thighs; increase cooking time by 10 minutes if needed.
Substitute sweet potatoes for a sweeter flavor.
Add other vegetables like parsnips or brussels sprouts.
For spicier flavor, mix 1/2 tsp paprika or cayenne into butter mixture.
Store leftovers in airtight container in fridge up to 3 days.
Reheat at 350°F (175°C) for 10–15 minutes to keep potatoes crisp; avoid microwaving.
