Maple Dijon Chicken with Hasselback Potatoes & Carrots
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
479 kcal
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Course
Main Course, Dinner
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Cuisine
American
Maple Dijon Chicken with Hasselback Potatoes & Carrots
Description
Maple Dijon Chicken with Hasselback Potatoes & Carrots features bone-in, skin-on chicken thighs flavored with a blend of softened butter, maple syrup, Dijon mustard, garlic, salt, and pepper. The butter mixture is worked beneath the chicken skin to infuse the meat and also spread over the skin for an even roast. Potatoes, cut hasselback style with thin slices about 1/4 inch apart but not all the way through, are tossed with the remaining butter mixture, ensuring the sauce seeps into the cuts for a crisp texture and tender center. Carrots are peeled, halved or cut into sticks and coated similarly.
Roasting everything together on a foil-lined sheet pan at 425°F allows the chicken skin to crisp up and the vegetables to caramelize. The sweetness from maple syrup complements the tang of Dijon mustard, balanced by garlic and seasoning, creating a complex yet approachable flavor. The potatoes yield a unique texture with crispy edges and soft layers inside while the roasted carrots add a mildly sweet contrast.
Ingredients
- 4 chicken thighs bone-in, skin-on
- 4 - 6 potatoes I use the yukon gold variety, approximately 3 inches in diameter
- 3/4 pound carrot peeled and halved, or regular carrots, peeled, halved lengthwise and cut into 3 inch sticks, baby
- 4 tablespoons butter softened
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- 1/4 cup parsley chopped
- cooking spray
- sea salt optional, flaky, for garnish
Instructions
- Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
- In a small bowl mix together the butter, maple syrup, dijon mustard, garlic, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper.
- Using your fingers, partially separate the skin from the chicken thighs, forming a pocket between the meat and the skin. Rub 1 and 1/2 teaspoons of the butter mixture between the skin and the thigh meat. Season the top of each chicken thigh with salt and pepper to taste.
- Using a small knife, cut slices 1/4 inch apart all along each potato - do not cut all the way through, cut about 3/4 of the way down.
- Place the chicken thighs, potatoes and carrots onto the sheet pan.
- Rub the remaining butter mixture all over the potatoes and carrots, taking care to get some of the butter into the cut surfaces of the potatoes. Season the carrots and potatoes with more salt and pepper to taste.
- Bake for 45 minutes or until chicken and potatoes are cooked through.
- Sprinkle the parsley over the top and drizzle the pan juices over the chicken and vegetables. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 171mg | 57% |
| Sodium | 323mg | 13% |
| Potassium | 541mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 12505IU | 250% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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