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
Preheat oven to 375F.
Season chicken and potatoes with olive oil and salt and pepper; transfer to a cast iron pan. 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.