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Cast Iron Maple Mustard Chicken and Potatoes


  • 4 skinless , bone-in chicken thighs

  • 1 to 1-1/2 pounds small potatoes , halved

  • 1 tablespoon olive oil

  • salt and fresh ground pepper to taste

  • 1/3 cup dijon mustard

  • 1 tablespoon yellow mustard

  • 1/4 cup Canada West Maple syrup

  • chopped fresh thyme, for garnish


  1. Preheat oven to 375F.

  2. Season chicken and potatoes with olive oil and salt and pepper; transfer to a cast iron pan. Set aside.

  3. In a small mixing bowl, combine mustards and maple syrup; whisk to combine.

  4. Pour the mustard mixture over the chicken and potatoes; toss to coat.

  5. Bake for 45 to 50 minutes, or until chicken is done cooking and potatoes are tender.

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