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Recipe

Serves

4 1×

Serves 4Prep 10 minCook 50 minTotal 1H

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 700 g baby potatoes, halved if large
  • 3 tbsp maple syrup
  • 2 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 250 g green beans, trimmed
  • Fresh parsley, chopped, to finish

Method

  1. Heat the oven to 200C conventional or 180C fan.
  2. Whisk the maple syrup, both mustards, garlic, olive oil, thyme, salt and pepper in a bowl.
  3. Toss the potatoes with 3 tbsp of the glaze in a large roasting tray. Push them to the edges.
  4. Coat the chicken thighs in the remaining glaze and sit them skin-side up among the potatoes.
  5. Roast for 40 minutes.
  6. Add the green beans to the tray, toss them in the tray juices and roast for a further 8 to 10 minutes.
  7. Check the chicken is cooked through: the juices should run clear and the thigh should reach 74C at the bone.
  8. Rest for 5 minutes, scatter with parsley and spoon the sticky tray juices over everything.

Maple Dijon Chicken Traybake

Maple Dijon chicken thighs with baby potatoes and green beans in a roasting tray

Maple Dijon chicken traybake needs one tray and very little attention. Chicken thighs roast on baby potatoes, bathed in a glaze of maple syrup, wholegrain mustard and garlic that turns sticky and lacquered in the oven. Everything arrives at the table at once, crisp-edged and glossy.

The method is direct: coat the potatoes and chicken in the glaze, roast them together, then add green beans near the end. Keeping the chicken skin-side up helps it crisp while the tray juices collect below. Check the chicken is cooked through before serving.

Recipe

JUMP TO RECIPE

Servings: 4
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Timing

Allow 10 minutes for preparation and up to 50 minutes for cooking. The first roasting stage takes 40 minutes; the beans go in for the final 8 to 10 minutes. Check the chicken before serving, as the cooking time is a guide and the chicken must be cooked through.

The five-minute rest comes after cooking. Use that time to finish the tray with parsley and spoon over the glaze and juices. The recipe serves four.

Tips

  • Keep the skin facing up. Leave the chicken thighs skin-side up for the entire roast. This exposes the skin to the oven while the glaze and juices gather in the tray.
  • Watch the glaze. Maple syrup can darken as it roasts. If the glaze is becoming too dark before the chicken is ready, cover the tray loosely with foil after 30 minutes and continue cooking.
  • Turn the potatoes once. Turning them partway through lets both sides catch the glaze. Keep the chicken skin-side up when turning the potatoes.
  • Use the tray juices. Toss the green beans in the juices when adding them. Spoon the remaining sticky juices over the chicken and potatoes at the end.
  • Check before serving. Look for clear juices and confirm the thigh reaches 74C at the bone.

Variations

  • Change the green vegetables. Replace the green beans with halved Brussels sprouts or broccoli florets.
  • Add shallots. Put 8 halved shallots in the tray with the potatoes so they roast alongside the chicken.
  • Use pork chops. Replace the chicken with pork chops and cook them to the same temperature stated in the recipe.

FAQ

Can I use boneless thighs?
Yes. Reduce the roasting time to 30 to 35 minutes and add the beans after 25 minutes. Check that the chicken is cooked through before serving.

Can I prep it ahead?
The chicken can be marinated for up to 24 hours ahead. Keep it covered while it marinates, then coat the potatoes with the reserved glaze as directed and roast the tray.

How do I know the chicken is done?
A thermometer should read 74C at the thickest part near the bone, or the juices should run clear. Check the chicken before resting it.

Does it reheat well?
Yes. Reheat it in a hot oven for 10 minutes; the skin recrisps. Check that the chicken is hot throughout before serving.