A delicious recipe for Sticky Maple Dijon Chicken paired with crispy roasted potatoes, perfect for a delightful meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Course
Method:Oven Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken thighs or 4 small chicken breasts, about 1 ½ pounds total
⅓ cup pure maple syrup
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard, optional
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
2 pounds baby potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary or thyme
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley
Fresh thyme sprigs, optional
Instructions
Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease a roasting pan.
Wash and dry the potatoes thoroughly. Cut them into evenly sized halves or quarters so they roast at the same rate. In a large bowl, toss the potatoes with olive oil, garlic powder, rosemary or thyme, paprika, salt, and black pepper until evenly coated. Spread the potatoes cut-side down on the prepared baking sheet, leaving space between the pieces.
In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard if using, olive oil, minced garlic, apple cider vinegar, smoked paprika, thyme, salt, and black pepper. Reserve a small portion of the glaze in a separate bowl for brushing onto the chicken near the end of cooking.
Roast the potatoes for 15 minutes before adding the chicken.
Pat the chicken dry with paper towels. Arrange it on the baking sheet alongside the potatoes, leaving space between the pieces. Brush the chicken generously with the maple Dijon glaze.
Return the pan to the oven and roast for another 20–25 minutes, depending on the thickness of the chicken. Turn the potatoes once during cooking to encourage even browning.
During the final 5 minutes of cooking, brush the chicken with the reserved clean glaze. Return it to the oven until the glaze becomes glossy and lightly caramelized.
Remove the pan from the oven and allow the chicken to rest for 5 minutes. Sprinkle with fresh parsley or thyme. Serve the sticky maple Dijon chicken alongside the crispy roasted potatoes.
Notes
Ensure the chicken reaches an internal temperature of 165°F.
Watch the chicken closely during the final minutes to prevent the glaze from burning.
Feel free to adjust the herbs and spices to your taste.