Dry Goods / Hors d'oeuvres

One Pan Maple Mustard Chicken and Potatoes

with Moutarde a l’Ancienne - Whole Grain Mustard



1/3 cup Moutarde a l’Ancienne

4 skinless chicken thighs

1 to 1-1/2 pounds small new potatoes

1 tablespoon olive oil

salt and fresh ground pepper

1 tablespoon yellow mustard

1/4 cup maple syrup

chopped fresh parsley


​Preheat oven to 375F.

Season chicken and potatoes with olive oil and salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside.

In a small mixing bowl, combine mustards and maple syrup; whisk to combine.

Pour the mustard mixture over the chicken and potatoes; toss to coat.

Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.

Credit: diethood.com