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
Scale
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.
