One Pan Maple Mustard Chicken and Potatoes


  • 4 skinless , bone-in chicken thighs
  • 1 to 1-1/2 pounds small (about 1 to 1.5 inches in diameter) new potatoes , halved
  • 1 tablespoon olive oil
  • salt and fresh ground pepper to taste
  • 1/3 cup brown mustard
  • 1 tablespoon yellow mustard
  • 1/4 cup maple syrup
  • chopped fresh parsley , for garnish


  1. Preheat oven to 375F.
  2. Season chicken and potatoes with olive oil and salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.
  3. In a small mixing bowl, combine mustards and maple syrup; whisk to combine.
  4. Pour the mustard mixture over the chicken and potatoes; toss to coat.
  5. Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.

This article and recipe adapted from this site