Maple Mustard Chicken


  • Roasted Potatoes
  • 1 pound baby potatoes (halved)
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • Chicken
  • 2 pounds boneless (skinless chicken thighs*)
  • 1/4 cup pure maple syrup
  • 2 tablespoons dijon mustard
  • 2 tablespoons yellow mustard
  • 2 tablespoons olive oil
  • 1 teaspoon freshly chopped rosemary
  • 1/2 teaspoon salt
  • Pinch of fresh black pepper


  1. Preheat oven to 425 degrees.
  2. In a large bowl toss together potatoes, olive oil, garlic powder, salt, pepper and paprika. Place in the bottom of a baking dish or cast iron pan.
  3. In a small bowl mix maple syrup with mustards until blended.
  4. While stirring, whisk in olive oil.
  5. Stir in rosemary.
  6. Season chicken with salt and pepper and place in with potatoes.
  7. Pour marinade over chicken and turn to coat.
  8. Roast for about 30-40 minutes until chicken is thoroughly cooked.
  9. Remove from oven and cover with foil. Let rest for about 10 minutes.
  10. Garnish with additional rosemary if desired and serve.


You can use skin on and bone in chicken thighs as well. To get the skin nice and crispy heat a little olive oil in a oven safe skillet over medium high heat. Season chicken with salt and pepper then brown the chicken 5-6 minutes per side. Once browned, add potatoes and marinade and pop in the oven and continue to follow the directions above.