Ingredients
- 4 bone-in skin-on chicken thighs
- 4 - 6 potatoes approximately 3 inches in diameter (I use the yukon gold variety)
- ¾ 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
- ¼ cup chopped parsley
- cooking spray
- flaky sea salt for garnish (optional)
Recipe Description
This recipe starts with a maple dijon flavored compound 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!
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