One Pan Maple Mustard Chicken Thighs
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Ingredients
- 8 ozs Chicken Thighs with Skin
- 1 Sweet Potato (sliced into wedges)
- Sea Salt & Black Pepper (to taste)
- 3 tbsps maple syrup
- 1 1/2 tbsps Dijon Mustard
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp apple cider vinegar
- 1/4 tsp Cinnamon
- 1 tbsp Rosemary (optional, chopped)
Ingredients
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Instructions
- Preheat the oven to 425ºF (218ºC) and line a baking sheet with foil.
- Place the chicken and sweet potato wedges on the baking sheet and sprinkle with sea salt and black pepper
- In a small bowl, whisk together the maple syrup, dijon mustard, extra virgin olive oil, apple cider vinegar and cinnamon. Pour over the chicken and potatoes. Toss to coat.
- Place the baking sheet in the oven and bake for 30 minutes, flipping the sweet potato halfway through. Broil for an additional 1 to 2 minutes to make it crispy at the end. Remove from the oven.
- Divide the chicken and sweet potato wedges between plates and garnish with rosemary. Enjoy!
Recipe Notes
No Dijon Mustard
Use honey mustard instead and omit the maple syrup.
No Rosemary
Use another fresh herb such as parsley or thyme instead.
No Sweet Potato
Use baking or russet potato instead.
No Extra Virgin Olive Oil
Use avocado oil instead.
Leftovers
Refrigerate in an airtight container for up to 3 days.
9 ingredients ·40 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
