Maple Mustard Chicken and Potatoes
Make chicken interesting again with Maple Mustard Chicken and Potatoes. The sweetness of the maple compliments the savory chicken and potatoes for a flavor medley that you will love! Want to know the best part? All of this cooks in one pan!
Servings: 4
Ingredients
- 1 ½ pounds red potatoes, quartered
- 2 tablespoons olive oil
- salt and fresh ground pepper to taste
- 4 bone-in, skinless chicken breasts
- ⅓ cup brown mustard
- 1 tablespoon yellow mustard
- ¼ cup maple syrup
- Freshly chopped parsley for garnish
Instructions
- Preheat oven to 375°F.
- In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt and pepper and transfer to in an oven-safe skillet. To the now empty bowl, coat the chicken with the remaining oil and season with salt and pepper. Arrange the chicken on top of the potatoes.
- Whisk together all of the mustards and the maple syrup.
- Brush the mustard and syrup mixture over the chicken.
- Bake for 40 to 50 minutes until the chicken registers 165°Fahrenheit with a meat thermometer and the potatoes are fork tender. If the chicken is cooked before the potatoes, add ¼ cup of water, cover with foil and return to the oven for an additional 10 minutes.
- Garnish with parsley and serve warm.
Notes
TO STORE LEFTOVERS: Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. Best if wrapped tightly in plastic wrap.