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When it comes to crafting a delicious, comforting meal that satisfies the whole family, few dishes can rival the Sticky Maple Dijon Chicken & Potato Bake. This mouthwatering recipe marries the sweet, rich notes of pure maple syrup with the sharp tang of Dijon mustard, all enveloping succulent pieces of chicken and tender potatoes. The result is a dish that not only tantalizes the taste buds but also fills the home with an inviting aroma, making it a perfect choice for weeknight dinners or special gatherings.

Sticky Maple Dijon Chicken & Potato Bake

Discover the comfort of Sticky Maple Dijon Chicken & Potato Bake, a mouthwatering dish that brings together the sweet essence of maple syrup and the tangy kick of Dijon mustard. This one-pan recipe is perfect for busy weeknights or special gatherings, providing a hearty meal with minimal effort. With juicy chicken thighs, tender potatoes, and a delightful marinade, it creates a harmonious blend of flavors that your family will love. Get ready to fill your home with irresistible aromas and enjoy a satisfying dining experience around the table.
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 medium Yukon Gold or red potatoes, cut into wedges

1/3 cup Dijon mustard

1/3 cup pure maple syrup

2 tablespoons olive oil (plus more for potatoes)

2 tablespoons apple cider vinegar

1 tablespoon minced garlic (approx. 3 cloves)

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for baking.

    Prepare the Marinade: In a medium mixing bowl, combine the Dijon mustard, maple syrup, olive oil, apple cider vinegar, minced garlic, dried thyme, smoked paprika, salt, and black pepper. Whisk together until the mixture is smooth and well blended.

      Marinate the Chicken: Take the chicken thighs and place them into a large mixing bowl or a resealable plastic bag. Pour half of the marinade over the chicken thighs, making sure they are thoroughly coated. Set aside the remaining marinade for later. Allow the chicken to marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for enhanced flavor.

        Prepare the Potatoes: While the chicken is marinating, place the potato wedges into a separate large bowl. Drizzle with olive oil and season generously with salt, pepper, and a sprinkle of thyme. Toss the wedges until they are evenly coated with the oil and seasonings.

          Assemble the Bake: In a large baking dish, arrange the marinated chicken thighs skin-side up. Distribute the seasoned potato wedges evenly around the chicken to ensure they can soak up the delicious juices as they cook.

            Bake: Pour the reserved marinade over both the chicken and potatoes, giving it a nice glaze. Transfer the baking dish to the preheated oven and bake for 45-50 minutes. The chicken is done when its internal temperature reaches 165°F (75°C) and the potato wedges are crispy and golden brown.

              Baste for Extra Flavor: To achieve an extra sticky glaze and intensify the flavor, consider basting the chicken with the pan juices halfway through the baking process.

                Garnish and Serve: Once the dish is cooked to perfection, remove it from the oven and let it rest for 5 minutes. Before serving, sprinkle with freshly chopped parsley for a burst of color and freshness. Enjoy while hot!

                  Prep Time, Total Time, Servings: 15 mins | 1 hr 5 mins | Serves 4