Cast Iron Maple Mustard Chicken and Potatoes

INGREDIENTS

• 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

INSTRUCTIONS

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.