If you’ve been hunting for that perfect balance of sweet, savory, and downright comforting, you’re going to adore this One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe. It’s one of those magical dishes where the flavors come together in the most effortless way, all while saving you from a pile of dishes to wash. Imagine tender, juicy chicken thighs coated in a sticky, flavorful maple mustard glaze, roasted alongside tender sweet potatoes and crisp green beans that soak up every bit of sauce. This recipe is a warm hug on a plate and a weeknight dinner hero all in one.
Ingredients You’ll Need
What’s amazing about this One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe is how a handful of simple, quality ingredients come together to create such depth and vibrancy. Each component plays a crucial role, from the tangy Dijon mustard adding a subtle bite, to the sweetness of pure maple syrup balancing the savory chicken and earthy vegetables. Let’s dive into the essentials that make this dish a standout.
- Coarse ground Dijon mustard: Gives the sauce a punchy, textured tang that wakes up the taste buds.
- Pure maple syrup: Adds a natural sweetness that perfectly complements the mustard without overpowering.
- Water: Helps thin the sauce slightly for even coating and simmering.
- Skin-on, bone-in chicken thighs: Juicy and flavorful, they roast up beautifully, keeping the meat moist and tender.
- Kosher salt: Essential for seasoning, enhances all the flavors throughout the dish.
- Black pepper: Adds mild heat and depth to balance the sweetness and tang.
- Paprika: Brings a smoky warmth and lovely color to the chicken skin.
- Garlic powder: Adds a savory background note without overpowering the other spices.
- Olive oil: Used for searing the chicken and roasting the vegetables to golden perfection.
- Minced garlic: Fresh garlic lends an aromatic punch when sautéed before roasting.
- Sweet potatoes: Cut into wedges, they roast tender and caramelized, soaking up the maple mustard goodness.
- Green beans: Tossed with oil and seasoning, they turn crisp-tender with a vibrant pop of color.
- Fresh rosemary sprigs: Infuse fragrant herbal notes that elevate the entire dish.
How to Make One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe
Step 1: Preheat and Prepare the Sauce
Start by setting your oven rack in the center position and preheating it to 400°F (204ºC). While that’s heating up, mix together Dijon mustard, pure maple syrup, and water in a small bowl until smooth. This luscious maple mustard glaze will be the star player that coats the chicken and veggies with irresistible flavor.
Step 2: Season the Chicken Thighs
Trim away any excess fat and skin pieces, then season both sides of each chicken thigh generously with kosher salt, black pepper, paprika, and garlic powder. This seasoning blend ensures every bite bursts with savory notes beneath that sticky-sweet crust we’re aiming for.
Step 3: Sear the Chicken
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and sear them until that skin crisps up to a gorgeous golden-brown, about 5 minutes. Flip the thighs, turn off the heat, and carefully drain out any excess grease, leaving about 2 tablespoons behind to flavor the next steps.
Step 4: Add Garlic and Sauce
Push the chicken pieces to the edges of the skillet, then add minced garlic to the center over medium heat. Sauté quickly for 30 seconds until fragrant — this is going to boost the flavor dramatically. Pour in the prepared maple Dijon sauce and stir gently to coat everything in the pan evenly, creating a glossy, mouthwatering coating.
Step 5: Toss in Sweet Potatoes and Rosemary
Add the sweet potato wedges directly into the pan, tossing them with the sauce to ensure they get well-coated. Let the mixture simmer gently for about two minutes to allow the potatoes to start soaking up the flavors. Lightly season with salt and pepper, then scatter broken rosemary sprigs around the skillet to infuse that elegant herbaceous touch.
Step 6: Roast the Chicken and Sweet Potatoes
Transfer your skillet straight into the preheated oven and roast for 30 minutes. This slow roast helps the chicken finish cooking all the way through while the sweet potatoes caramelize and soften. Once done, carefully remove the skillet and discard the rosemary sprigs to avoid overpowering the dish.
Step 7: Prepare the Green Beans
While the chicken roasts, toss the green beans in a separate bowl with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Give them a good toss so every bean is nicely coated and ready to roast to perfection alongside the rest.
Step 8: Add Green Beans and Finish Roasting
Scatter the seasoned green beans around the chicken and sweet potatoes in the skillet, then return to the oven for another 15 minutes. The beans will turn bright green and just crisp-tender — the perfect balance of freshness and roast-charred flavor.
Step 9: Check Doneness and Serve
Before serving, make sure the sweet potatoes are fork-tender and the chicken reaches an internal temperature of 170°F (77ºC) for safe eating. Divide the chicken and vegetables onto plates, and drizzle the leftover pan sauce over the top for that irresistible finishing touch.
How to Serve One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe
Garnishes
Adding garnishes to this One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe can really elevate the presentation and flavor. Fresh herbs like chopped parsley or thyme scatter over the top create a bright contrast. A small sprinkle of toasted chopped nuts, such as pecans or walnuts, can add a delightful crunch that complements the sweet and savory elements beautifully.
Side Dishes
This recipe is a wonderful all-in-one meal, but if you want to add sides, consider creamy mashed cauliflower or a light salad of mixed greens with a tangy vinaigrette. Each will complement the rich maple mustard notes without competing for attention. For a more substantial spread, warm crusty bread is perfect to soak up any extra sauce left on the plate.
Creative Ways to Present
For a rustic yet elegant feel, serve this dish straight from the skillet at the center of the table. Alternatively, plate the chicken atop a bed of fluffy quinoa or wild rice, letting the vegetables and sauce cascade around for a vibrant, inviting look. Individual cast iron skillets work great for single servings and add a cozy, charming touch to your dinner setting.
Make Ahead and Storage
Storing Leftovers
This One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe keeps well in the fridge for up to 3 days when stored in an airtight container. The flavors deepen over time, making leftovers just as delicious for lunch or dinner the next day.
Freezing
If you want to freeze portions, wrap cooled chicken and veggies tightly in freezer-safe containers or bags. They can last for up to 2 months in the freezer. When ready to eat, thaw overnight in the refrigerator for best results.
Reheating
To reheat, place leftovers in a skillet over medium heat, covering with a lid to keep moisture in until warmed through. Alternatively, reheat in the oven at 350°F (175ºC) until hot. Avoid reheating in the microwave if possible, as it can dry out the chicken and veggies.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work but be sure to adjust cooking time as they tend to cook faster and can dry out more easily. Keeping skin-on and bone-in helps retain moisture, so consider that if you swap to breasts.
What’s the best way to cut the sweet potatoes?
Cutting sweet potatoes into ½-inch wedges, as suggested, helps them cook evenly and develop those lovely caramelized edges without being too thick to become tender inside.
Can I make this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you use a Dijon mustard without gluten-containing additives. Always double-check labels just to be safe.
Is it possible to make this recipe vegan?
You can adapt the recipe for a vegan diet by substituting the chicken thighs with hearty vegetables like cauliflower steaks or marinated tofu and omitting the poultry. Adjust roasting time accordingly.
What can I substitute for rosemary if I don’t have any?
If rosemary isn’t on hand, thyme or sage make great alternatives, each bringing their own lovely earthy nuances to the dish. Use fresh sprigs for best flavor infusion.
Final Thoughts
This One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe has quickly become one of my absolute favorites for its unbeatable ease and incredible flavor harmony. The way the sweet, tangy sauce clings to juicy chicken and roasted vegetables is nothing short of magic. Whether you’re cooking for family, friends, or just treating yourself, this dish delivers comfort and joy in every bite. Give it a try and see how it becomes a staple in your home cooking rotation!
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One Pan Maple Mustard Chicken with Roasted Sweet Potatoes and Green Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Description
This One Pan Maple Mustard Chicken recipe features juicy, bone-in chicken thighs cooked in a flavorful blend of Dijon mustard, pure maple syrup, and garlic, complemented by roasted sweet potatoes and crisp-tender green beans. Prepared entirely in one oven-proof skillet, it offers a deliciously balanced and easy-to-make dinner that combines savory, sweet, and aromatic rosemary notes with minimal cleanup.
Ingredients
Chicken and Sauce
- 5 tablespoons (75 ml) coarse ground Dijon mustard
- 1/4 cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) water
- 4 (908 g) skin on, bone-in chicken thighs
- 1/2 teaspoon (3 g) kosher salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- Paprika, for seasoning
- Garlic powder, for seasoning
- 2 tablespoons (30 ml) olive oil, divided
- 1 tablespoon (10 g) minced garlic
Vegetables and Herbs
- 2 cups (298 g) sweet potato, cut into 1/2″ wedges
- 8 ounces (227 g) green beans, cut in half
- 2 sprigs rosemary
Instructions
- Preheat the Oven: Set the oven rack in the center position and preheat the oven to 400°F (204ºC) to prepare for roasting.
- Make the Maple Mustard Sauce: In a small bowl, combine the Dijon mustard, maple syrup, and water, stirring until smooth. Set aside to use later with the chicken and vegetables.
- Season the Chicken Thighs: Trim any excess fat and skin from the chicken thighs, then generously season both sides with salt, black pepper, paprika, and garlic powder for a robust flavor base.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Add chicken skin-side down and sear until the skin is crisp and golden, about 5 minutes. Flip the thighs, turn off the heat, and carefully drain excess grease, leaving about 2 tablespoons in the pan.
- Sauté Garlic and Add Sauce: With the pan on medium heat, push the chicken to the skillet edges. Add minced garlic and sauté for 30 seconds until fragrant, then pour in the maple Dijon sauce, stirring to coat the chicken and pan evenly.
- Add Sweet Potatoes and Rosemary: Toss sweet potato wedges in the pan to coat with the sauce and let them simmer for 2 minutes. Season lightly with salt and pepper, break rosemary sprigs into smaller pieces, and distribute around the skillet.
- Roast the Chicken and Potatoes: Transfer the skillet to the preheated oven and roast for 30 minutes. After roasting, carefully remove and discard the rosemary sprigs.
- Season the Green Beans: While the chicken roasts, toss green beans in a medium bowl with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for even seasoning.
- Add Green Beans and Continue Roasting: Scatter the seasoned green beans around the chicken and potatoes in the skillet, then return to the oven and roast for another 15 minutes until beans are bright green and crisp-tender.
- Check for Doneness and Serve: Ensure the sweet potatoes are fork-tender and the chicken reaches an internal temperature of 170ºF (77ºC). Add additional cooking time if needed. Portion out the chicken and vegetables, drizzle with any leftover sauce from the pan, and serve hot.
Notes
- Use an oven-proof skillet such as cast iron to facilitate seamless stovetop searing and oven roasting.
- Sear the chicken skin-side down first to ensure a crispy, flavorful crust before roasting.
- Internal temperature for cooked chicken thighs should reach 170ºF (77ºC) for safety and juiciness.
- Break rosemary sprigs into smaller pieces to better infuse flavor during roasting but remove before serving to avoid woody bits.
- If green beans are not crisp-tender after the additional 15 minutes, you can roast a few minutes longer or finish them on the stovetop.
- Leftover sauce in the pan enhances the dish’s flavor—don’t discard it when plating.
