5.0 from 24 votes
Maple Dijon Chicken with Hasselback Potatoes & Carrots
This recipe for maple dijon chicken with hasselback potatoes and carrots is a healthy and easy one pan meal that the whole family will love!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 479 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 4 bone-in skin-on chicken thighs
- 4 - 6 potatoes approximately 3 inches in diameter (I use the yukon gold variety)
- 3/4 pound baby carrots peeled and halved, or regular carrots, peeled, halved lengthwise and cut into 3 inch sticks
- 4 tablespoons of butter softened
- 2 tablespoons of maple syrup
- 1 tablespoon of dijon mustard
- 2 cloves of garlic minced
- salt and pepper to taste
- 1/4 cup chopped parsley
- cooking spray
- flaky sea salt for garnish (optional)
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.
Cup of Yum
Nutrition Information
Calories
479kcal
(24%)
Carbohydrates
15g
(5%)
Protein
24g
(48%)
Fat
35g
(54%)
Saturated Fat
13g
(65%)
Cholesterol
171mg
(57%)
Sodium
323mg
(13%)
Potassium
541mg
(15%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
12505IU
(250%)
Vitamin C
7.7mg
(9%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 479
% 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.