Maple-Mustard Chicken Belongs on Your Dinner Table
Dijon mustard always feels trés fancy to me, even when I’m just putting it on hot dogs. I am 100 percent sure that’s because of the old Grey Poupon commercials where rich men pass each other jars of mustard through the windows of their limousines, but no matter how silly the origins, a bit of good mustard is a quick way to an instant dinner upgrade. In this recipe, a Dijon mustard sauce with fresh rosemary and a bit of maple syrup elevate a basic combination of roasted chicken and potatoes without actually taking any more time to execute.
The maple and mustard combination works beautifully on a number of different proteins. This recipe calls for chicken thighs, but the author says it works just as well for grilled chicken breasts, whole roast chickens, pork chops, pork tenderloin, and even salmon.
The marinade is also a great glaze for roasted potatoes, which means it’s very easy to turn this into a simple one-pan dish where everything roasts together in the oven. Halve the baby potatoes and toss them with olive oil and a bit of garlic powder and paprika for flavor, then arrange them in an oven-safe dish, like a baking dish, Dutch oven, or a cast iron pan. Season the chicken thighs and lay the meat on top of the potatoes.
To make the marinade, just whisk together real maple syrup with Dijon mustard and yellow mustard. Slowly whisk in some olive oil while stirring, then add fresh rosemary.
Pour the sauce over the chicken, turn it to coat, and then roast it in the oven until the chicken is fully cooked through. The maple-mustard glaze makes the meat and potatoes taste rich-guys-sharing-mustard-through-car-windows fancy, and the fresh rosemary will make your whole kitchen smell amazing.
Get the recipe: Maple Mustard Chicken from Mother Thyme
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