Smokey Maple Mustard Roasted Chicken
Food bloggers be like: “Here’s a great recipe that uses all your pantry staples!”…and then they drop an ingredient list bomb featuring pomegranate syrup, chipotle paste & bee pollen. (note to self: buy pomegranate syrup, chipotle paste & bee pollen STAT).
This dish is not that. A true Pantry Staple Hero, this simple chicken dish is ready in 25 minutes and promises not to ask for any hard to find ingredients. Although, according to my husband, everything is hard to find in there without my help. The sauce is tangy, but a little bit sweet… smokey, but not too earthy…. cute, but hella sassy. That last one is more about me than about the chicken but you get the gist.
In the spirit of clearing through my kitchen inventory staples, I’m throwing this one down tonight with some crispy smashed baby potatoes, hold the bee pollen, obvi.
SMOKY MAPLE MUSTARD ROASTED CHICKEN
Ingredients
- ⅓ cup Dijon mustard
- ¼ cup real maple syrup
- 3 cloves garlic, finely minced
- 1 teaspoon Spanish smoked paprika
- ½ teaspoon finely minced fresh rosemary leaves
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 pounds bone-in skin-on chicken thighs (or 6 pieces)
- NOTE: if you use 4 chicken breasts instead, keep skin on but remove the bone and cook 5 minutes longer in the oven)
- 2 scallions, sliced on the bias
Instructions
- Preheat the oven to 425°F. Place the top rack in the upper third of the oven.
- Mix all ingredients in a bowl and set aside.
- Season the skin of the chicken generously with kosher salt and ground pepper. Place a cast iron pan on your stovetop and heat on high until warm. Arrange chicken in the pan, skin side down, and let sear, undisturbed, for 5 minutes or until skin is evenly golden browned. Turn off heat and flip the chicken skin side up. Pour the sauce over the tops of the chicken and transfer to the preheated oven.
- Roast for 20 minutes if using skin-on bone-in chicken thighs, and 25 minutes if you’re using skin-on bone-less chicken breasts.
- Transfer the chicken to a medium serving platter. Using a whisk or a fork, stir the sauce to re-emulsify the pan drippings and the maple-mustard mixture directly in the cast iron pan. Pour over the chicken and garnish with sliced scallions before serving.
Equipment:
- medium bowl
- cast iron pan