Ingredients
- 4 skinless, bone-in chicken thighs
- 1 to 1-1/2 pounds small new potatoes, halved
- salt and fresh ground pepper to taste
- 1/3 cup brown mustard
- 1 tablespoon yellow mustard
- 1/4 cup maple syrup
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375F.
- Season chicken and potatoes with 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.