Eat for Eight Bucks: Maple-Mustard Baked Chicken Thighs with Potato Wedges

Name: Eat for Eight Bucks: Maple-Mustard Baked Chicken Thighs with Potato Wedges
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 2
Cuisine: Global
Ingredients: 4 chicken thighs, bone-in and skin on (1-1.25lb); 1 Tbsp cider vinegar; 1 teaspoon kosher salt; 2 Tbsps maple syrup; 3 Tbsps olive oil; 2 servings freshly ground pepper; 2 Tbsps white wine; 1 Tbsp whole grain mustard; 680 grams Yukon Gold potatoes

You can never have too many main course recipes, so give Eat for Eight Bucks: Maple-Mustard Baked Chicken Thighs with Potato Wedges a try. One portion of this dish contains roughly 56g of protein, 70g of fat, and a total of 1089 calories. This recipe serves 2. A mixture of maple syrup, pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 3 hours. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a bowl large enough to hold the chicken, combine the vinegar, maple syrup, 1 tablespoon olive oil, mustard, ½ teaspoon salt, and a few grinds of freshly ground pepper.

Ingredients you will need

Ground Black Pepper

Maple Syrup

Olive Oil

Whole Chicken

Mustard

Vinegar

Salt

Equipment you will use

Bowl

Put the chicken thighs in the bowl and toss to coat with the marinade.

Ingredients you will need

Chicken Thighs

Marinade

Equipment you will use

Bowl

Place in the fridge and let marinate for 2-3 hours.

When ready to eat, preheat the oven to 350°F.

Equipment you will use

Oven

Cut the potatoes into 8 wedges each—6 if they’re small.

Ingredients you will need

Potato

Place them in a 9 x 13-inch ceramic baking dish and toss with 1 tablespoon olive oil and ½ teaspoon salt.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Baking Pan

Bake for 15 minutes, until they are starting to cook but definitely not done.

Equipment you will use

Oven

Warm the remaining tablespoon of oil over high heat in a heavy frying pan or saucepan large enough to fit all the chicken.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Sauce Pan

Let any excess marinade drip off the chicken, then place each piece skin side down. Cook for 3 minutes, until the skin is brown and comes off the pan easily, then flip and cook another 2-3 minutes on the second side.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Frying Pan

Remove the chicken from the pan and place on top of the potatoes.

Ingredients you will need

Potato

Whole Chicken

Equipment you will use

Frying Pan

Pour the marinade and the wine into the frying pan and let come to a simmer, scraping the bottom of the pan to get up all the sucs.

Ingredients you will need

Marinade

Wine

Equipment you will use

Frying Pan

Pour the marinade mixture over the chicken and the potatoes.

Ingredients you will need

Marinade

Potato

Whole Chicken

Turn the oven temperature to 400°F. Roast the chicken and potatoes for 20-30 minutes, until the potatoes are fully cooked and the juices from the chicken run clear. (If you're not sure, cut into the chicken to check that it's no longer pink.)

Ingredients you will need

Potato

Whole Chicken

Equipment you will use

Oven

Remove from the oven and serve immediately.

Equipment you will use

Oven