Chicken thighs, potatoes and baby carrots all bake together with a savory herb butter to make a delicious dinner with minimal effort.

This recipe starts with a maple dijon flavored butter that’s used to flavor all of the components of the meal. The butter is rubbed between the skin and the meat of the chicken, as well as over the carrots and potatoes. The whole thing bakes in the oven for about 45 minutes and dinner is served!

This dish is best with bone-in skin-on chicken thighs. You could also use bone-in skin on chicken breasts but you may need to increase the cooking time by about 10 minutes, depending on the size of the breasts. Choose potatoes that are on the smaller side so that they cook all the way through; mine were about 3 inches in diameter. The trick to getting the fanned shape of the hasselback potatoes is to slice almost all the way, but not completely through each potato. You can use any variety you like, I prefer yukon gold.

INGREDIENTS

• 4 bone-in skin-on chicken thighs
• 4 – 6 potatoes approximately 3 inches in diameter (I use the yukon gold variety)
• 3/4 pound baby carrots peeled and halved, or regular carrots, peeled, halved lengthwise and cut into 3 inch sticks
• 4 tablespoons of butter softened
• 2 tablespoons of maple syrup
• 1 tablespoon of dijon mustard
• 2 cloves of garlic minced
• salt and pepper to taste
• 1/4 cup chopped parsley
• cooking spray
• flaky sea salt for garnish (optional)

INSTRUCTIONS

1. Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
2. In a small bowl mix together the butter, maple syrup, dijon mustard, garlic, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper.
3. Using your fingers, partially separate the skin from the chicken thighs, forming a pocket between the meat and the skin. Rub 1 and 1/2 teaspoons of the butter mixture between the skin and the thigh meat. Season the top of each chicken thigh with salt and pepper to taste.
4. Using a small knife, cut slices 1/4 inch apart all along each potato – do not cut all the way through, cut about 3/4 of the way down.
5. Place the chicken thighs, potatoes and carrots onto the sheet pan.
6. Rub the remaining butter mixture all over the potatoes and carrots, taking care to get some of the butter into the cut surfaces of the potatoes. Season the carrots and potatoes with more salt and pepper to taste.
7. Bake for 45 minutes or until chicken and potatoes are cooked through.
8. Sprinkle the parsley over the top and drizzle the pan juices over the chicken and vegetables. Serve immediately.