Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
