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The trend of one-pan meals has been gaining momentum in modern cooking, and for good reason. In today’s fast-paced world, where time is often at a premium, the convenience of preparing a complete meal in a single dish cannot be overstated. Sticky Maple Dijon Chicken & Potato Bake exemplifies this ease, minimizing the cleanup process while maximizing flavor and satisfaction.

Sticky Maple Dijon Chicken & Potato Bake

Discover the joy of family meals with the Sticky Maple Dijon Chicken & Potato Bake, a dish that beautifully combines savory and sweet flavors. This one-pan recipe is perfect for busy weeknights or special gatherings, offering a comforting and satisfying experience with minimal cleanup. Easy to prepare with accessible ingredients, this delightful bake features juicy chicken thighs and golden potatoes enveloped in a sticky glaze that elevates any dinner table. Create lasting memories as you enjoy this flavorful dish together!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

4 medium-sized potatoes (Yukon Gold or red, cut into wedges)

1/3 cup Dijon mustard

1/3 cup pure maple syrup

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon minced garlic (about 3 cloves)

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a medium bowl, whisk together the Dijon mustard, maple syrup, olive oil, apple cider vinegar, minced garlic, dried thyme, smoked paprika, salt, and black pepper until well combined.

      Marinate the Chicken: Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour half of the marinade (reserve the other half for basting) over the chicken, ensuring it's well coated. Let it marinate for at least 30 minutes at room temperature or in the refrigerator for up to 2 hours.

        Prepare the Potatoes: While the chicken is marinating, place the potato wedges in a large bowl. Drizzle with olive oil, and season with salt, pepper, and a sprinkle of thyme. Toss to coat.

          Assemble the Bake: In a large baking dish, arrange the marinated chicken thighs skin-side up. Scatter the seasoned potato wedges around the chicken.

            Bake: Pour the reserved marinade over the chicken and potatoes. Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the potatoes are crispy and golden.

              Baste: If you want extra flavor and a sticky glaze, baste the chicken with the pan juices halfway through the baking time.

                Garnish and Serve: Once cooked, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired, then serve hot!

                  Prep Time, Total Time, Servings: 15 mins | 1 hr 5 mins | Serves 4