Maple Dijon Chicken With Potatoes Carrots

Chicken thighs, potatoes and baby carrots all bake together with a savory herb butter to make a delicious dinner with minimal effort.

When I’m stumped on what to make for dinner I often turn to one pan meals. I love that the prep is simple and clean up is minimal. I typically use chicken because who doesn’t love a good roasted chicken dinner? This one pan maple dijon chicken recipe combines chicken thighs, hasselback potatoes and carrots for a simple meal that’s big on flavor.

How do you make maple dijon chicken?

This recipe starts with a maple dijon flavored butter that’s used to flavor all of the components of the meal. The butter is rubbed between the skin and the meat of the chicken, as well as over the carrots and potatoes. The whole thing bakes in the oven for about 45 minutes and dinner is served!

This dish is best with bone-in skin-on chicken thighs. You could also use bone-in skin on chicken breasts but you may need to increase the cooking time by about 10 minutes, depending on the size of the breasts. Choose potatoes that are on the smaller side so that they cook all the way through; mine were about 3 inches in diameter. The trick to getting the fanned shape of the hasselback potatoes is to slice almost all the way, but not completely through each potato. You can use any variety you like, I prefer yukon gold.

My whole family loved this meal – the maple syrup in the butter adds a hint of sweetness to cut the intensity of the mustard, but most importantly the sugars in the syrup help to caramelize the carrots and potatoes. You can have the whole meal prepped and in the oven in less than 15 minutes, the rest is inactive time so you can go do something else while you wait for the oven to work its magic! Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!