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!

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 479kcal

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)

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.