One-Pan Maple Mustard Chicken and Veggies

Total Time:

1 hour

Serves:

4 Servings

Category:

45 min or more, Chicken

Level:

Share this Recipe:

Easy

Recipe Description

Tender chicken thighs, roasted potatoes, and crisp green beans come together in a tangy maple mustard sauce with fresh herbs. A simple, one-pan meal that’s hearty, flavorful, and perfect for both weeknights and dinner guests.

Ingredients

2 tablespoons dijon mustard
2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
1 tablespoon low sodium soy sauce
2 tablespoons olive oil
3 tablespoons maple syrup
1 teaspoon paprika
1 teaspoon garlic powder
1 ½ to 2 pounds boneless, skinless chicken thighs
1 pound red potatoes
Fresh thyme sprigs
½ cup dry white wine
1 pound green beans
Salt, pepper

Preparation

Preheat the oven to 400°F.
In a small bowl, combine dijon mustard, whole grain mustard, apple cider vinegar, soy sauce, olive oil, maple syrup, paprika, garlic powder, a pinch of salt, and a few grinds of black pepper. Stir until smooth.
Place the chicken thighs in a baking pan and spoon about half of the sauce over them, coating well.
Rinse the red potatoes, chop them into bite-sized pieces, and add them to the pan around the chicken. Season with salt and pepper, drizzle lightly with olive oil, and scatter a few sprigs of fresh thyme over the top.
Pour the white wine into the pan so it covers the bottom in a thin layer.
Bake for 20 minutes.
Meanwhile, wash the green beans and trim off the ends.
Remove the pan from the oven and add the green beans in the open spaces around the chicken and potatoes. Spoon the remaining sauce over everything.
Return the pan to the oven and bake for 20 minutes more, until the chicken is cooked through and the potatoes are tender.
Serve hot with a drizzle of the pan sauce over the chicken and vegetables.