Simple one-pan dinner: Chicken thighs with maple-mustard marinade

Ingredients 

  • 60 ml of pure Canadian maple syrup

  • 2 tablespoons of spicy brown mustard

  • 2 tablespoons of melted butter

  • 1 teaspoon of sweet paprika

  • 8 boneless, skinless chicken thighs (about 700 g)

  • 450 g small red potatoes, halved

  • 450 g carrots, peeled and sliced diagonally (about 1.5 cm thick)

  • 1 onion, chopped (about 1 cup)

  • 1/2 teaspoon dried garlic (crushed or ground – ideally freshly ground in a FinaMill)

  • Salt to taste (ideally freshly ground)

  • Freshly ground black Kampot pepper 

  • 1 tablespoon chopped fresh tarragon

Instructions

  1. Preheat the oven to 220 °C.

  2. In a bowl, mix the maple syrup, mustard, butter, paprika, garlic, salt, and pepper.

  3. Arrange the chicken thighs in the center of a large baking tray and brush them with 2 tablespoons of the maple mixture.

  4. In a bowl, mix the potatoes, carrots, and onion with the remaining maple marinade until evenly coated.

  5. Spread the vegetables around the chicken on the tray.

  6. Bake for 25 minutes, or until the meat is cooked and the vegetables are tender.

  7. Finally, sprinkle with chopped tarragon and serve.


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