This one-pan chicken and potatoes recipe sees juicy chicken thighs coated with maple mustard marinade and baked in the same skillet as tender new potatoes. Make this easy dinner on a weeknight, or cut down on kitchen time the next time you entertain!
You might also love my one-pan garlic butter baked chicken thighs with potatoes, classic chicken Dijon, and savory mustard pork chops.
In my house, baked chicken and roasted potatoes are always welcome. This chicken and potatoes recipe cooks them both in one pan! But not before I’ve smothered the chicken thighs and new potatoes with a delicious maple mustard marinade. The chicken is juicy and delicious, while the potatoes are crispy and tender in less than an hour.
Reasons We Love This Baked Chicken and Potatoes Recipe
- Sweet, spicy, tangy flavors. The maple mustard marinade is super simple to make and caramelizes perfectly over the golden-baked chicken and potatoes.
- One pan. Roast your potatoes and chicken in the same oven-proof skillet. You can also add other vegetables like carrots or bell peppers to the potatoes for more variety!
- Ready in an hour (or less). Best of all, I love that this one-pan recipe takes less than an hour to prepare, but still has so much flavor.
Ingredients You’ll Need to Make This Recipe
This is a snapshot of the key ingredients in this chicken and potatoes recipe. Scroll down to the recipe card below the post for the printable recipe amounts and step-by-step instructions.
- Bone-in Chicken Thighs – Or whichever cut of chicken you prefer. I chose bone-in thighs as they need roughly the same amount of oven time as the baby potatoes in this recipe.
- Potatoes – I use small 1 to 1 ½” new potatoes and slice them in half. If you’re using larger potatoes, like Yukon Golds or russets, you can cut them into quarters. The trick to evenly-cooked potatoes is to cut them to the same size.
- Olive Oil – You can use any cooking oil you’d like.
- Mustard – I like to use a combination of hot brown mustard and yellow mustard. Feel free to use all of one type or substitute another kind of mustard, like Dijon.
- Maple Syrup – Make sure to use real, pure maple syrup and not pancake syrup. If maple syrup isn’t available, honey or brown sugar makes a good substitute.
Bone-in vs. Boneless Chicken
Bone-in chicken thighs take approximately 45-50 minutes to bake at 375ºF. Note that chicken breasts and boneless chicken cook more quickly (20-30 minutes). In this case, the potatoes in the recipe may need a head start. See the How To section and refer to the recipe card for step-by-step instructions.
Tips and More Variations
- Check the chicken for doneness using an instant-read meat thermometer. Chicken is cooked when the internal temperature reaches 165ºF.
- Ensure even baking. The potatoes are done when they’re caramelized outside and fork-tender. If you notice that the potatoes are done roasting before the chicken is completely cooked through, remove the potatoes from the pan while the chicken finishes cooking.
- Add more veggies. Make chicken with potatoes and green beans, and add cleaned and trimmed green beans to the pan in the final 20 minutes of baking. You can also add other roasting vegetables like carrots, bell peppers, broccoli, and Brussels sprouts.
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Prep. Preheat the oven to 375˚F.
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Season the chicken and potatoes. Drizzle the chicken and potatoes with olive oil and season them with salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven-safe. Set aside.
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Make the marinade. In a small mixing bowl, combine brown mustard, yellow mustard, and maple syrup; whisk to combine. Pour the mustard mixture over the chicken and potatoes; toss to coat.
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Bake! Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender. Chicken is cooked through when its internal temperature registers at 165˚F.
- Chicken Thighs: For this recipe, we are using bone-in chicken thighs. Boneless chicken thighs will not work because the potatoes need to cook much longer than the thighs.
- Potatoes: Use small potatoes, about 1.5 inches in diameter. If you use anything bigger, they will need to cook longer and will dry up the chicken. If you do have to use bigger potatoes, cut them into about 3/4-inch pieces.
- Mustard: I like to use a combination of brown and yellow mustard, but feel free to use your favorite mustards or whatever you have on hand.
Calories: 339kcal | Carbohydrates: 31g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 167mg | Potassium: 838mg | Fiber: 4g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Maple Mustard Chicken and Potatoes
Don’t you just love a meal with minimal time and effort? I prepare my potatoes and chicken in an oven-safe skillet. Alternatively, you can make sheet pan chicken and potatoes on a large baking sheet. The steps are the same:
- Prep the potatoes. Start cleaning up the potatoes, cut them in half, season them, and transfer them to a large oven-safe skillet.
- Add the chicken. Next, season the skinless bone-in chicken thighs and arrange them right around the potatoes.
- Add the dressing. To make the sauce, mix your favorite brown mustard, yellow mustard, and maple syrup. Pour the mixture over the chicken and potatoes and toss them around to coat.
- Bake. Bake in a 375ºF oven for about 45-50 minutes.
Storing, Reheating, and Enjoying Leftovers
- Refrigerate. Store the leftover chicken thighs and potatoes in an airtight container to refrigerate for up to 3 days.
- Reheat. You can warm up leftovers in the oven or microwave.
- Use up leftovers. One of my favorite ways to use chicken and potatoes in new meals is to add the leftovers to a hearty chicken stew, soup, or jambalaya.
