One Dish Maple-Mustard Roasted Chicken Thighs with Vegetables
6 boneless, skinless chicken thighs (or with skin, or bones…)
4 medium Russet potatoes, cut into ½-inch cubes
½ yellow onion, thinly sliced
2 garlic cloves, minced
1 stalk celery, diced
6-8 white mushrooms, thickly sliced
¼ cup cider vinegar
1 tablespoon grainy mustard
1 tablespoon maple syrup
Salt and black pepper
Preheat oven to 425⁰F. In a small bowl, whisk together the vinegar, mustard, and maple syrup.
In a large casserole dish, toss all the vegetables (potatoes through mushrooms as listed above). Season with salt and pepper and stir to mix. Lay the chicken thighs on top in a single layer, trimming extra fat and spread out when possible. Season thighs with salt and pepper. Pour the vinegar sauce evenly on top and place in the oven. Roast for 35-40 minutes or until chicken is cooked through.
This dish is meant to be eaten straight from the oven, but it is equally delicious the next day as cold leftovers, and you can also shred the meat and mix it all together with some broth for a soup OR turned into a curry by heating it with coconut milk and curry powder. I like to serve it the first time around with steamed green beans or broccoli seasoned with a quirt of lemon juice and salt on the side, and those can also be throw in to your leftover soup or curry.