Community recipe
Crispy Chicken with Maple-Dijon Apples and Roasted Potatoes
Golden skillet chicken, crisp-edged roasted potatoes, and tender apples come together in a glossy maple-Dijon pan sauce. A handful of fresh thyme and a splash of cider give this weeknight dinner a cozy roast-chicken feel with bright, sweet-savory contrast.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 700 g baby potatoes, washed, dried, and halved
- 1 yellow onion, peeled and thinly sliced
- 2 tbsp olive oils
- 1 tsp fine salt
- 0.5 tsp black pepper
- 680 g chicken breasts, trimmed and pounded to even thickness if needed
- 1 tsp smoked paprika
- 0.5 tsp fine salt
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 crisp apples, cored and cut into 1 cm wedges
- 1 tsp fresh thyme leaf
- 120 ml dry apple ciders
- 2 tbsp dijon mustards
- 1 tbsp maple syrup
- 15 g fresh parsleies, washed, dried, and finely chopped
- 1 lemon, cut into wedges
- 0.25 tsp fine salt
Make it
Instructions
- 01
Prepare the oven and vegetables
Place an oven rack in the center and preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Wash and dry 700 g baby potatoes, then halve any larger ones so the pieces are evenly sized. Peel and thinly slice 1 yellow onion. Toss the potatoes and onion on the sheet with 2 tbsp olive oil, 1 tsp fine salt, and ½ tsp black pepper; spread them cut-side down in one layer. Roast for 15 minutes while you prepare the chicken. | Why: Preheating and even sizing help the potatoes brown rather than steam, while the onion builds a savory base.
- 02
Season and sear the chicken
While the tray roasts, pat 680 g boneless, skinless chicken breasts very dry and, if thick, gently pound them to an even 2 cm thickness. Season both sides with 1 tsp smoked paprika and ½ tsp fine salt. Heat a large ovenproof skillet over medium-high heat for 2 minutes, add 1 tbsp olive oil, and place the chicken smooth-side down. Sear for 3 minutes without moving, until deeply golden; turn and sear for 2 minutes more. Transfer the chicken to a plate; it will finish cooking later. | Why: Dry chicken and a hot pan create better browning, while removing it early prevents overcooking during the sauce step.
- 03
Build the apple pan sauce
Reduce the skillet heat to medium. Add 1 tbsp unsalted butter, then add 2 crisp apples, cored and cut into 1 cm wedges, and 1 tsp fresh thyme leaves. Cook for 3 minutes, turning once, until the wedges are lightly golden but still firm. Pour in 120 ml dry apple cider and scrape up the browned bits with a wooden spoon. Simmer for 2 minutes, then whisk in 2 tbsp Dijon mustard and 1 tbsp maple syrup. The sauce should look glossy and lightly thickened. | Why: Deglazing dissolves the browned fond into the sauce, while briefly cooking the apples keeps their texture distinct.
- 04
Finish the chicken and potatoes
Return the seared chicken and any resting juices to the skillet, nestling it into the sauce. Carefully transfer the skillet to the oven beside the potato tray, and roast for 8–10 minutes, until the thickest part of the chicken reaches 165°F (74°C) on an instant-read thermometer and the apples are tender. During this time, turn the potatoes and onion once. Remove the skillet and tray from the oven using dry oven mitts. Rest the chicken in the sauce for 5 minutes; the potatoes should be browned and crisp at the edges. | Why: Finishing in the oven cooks the chicken gently while the resting period redistributes its juices.
- 05
Garnish and serve
While the chicken rests, wash and dry 15 g fresh parsley, then finely chop it. Cut 1 lemon into wedges. Taste the pan sauce and adjust only if needed with the remaining ¼ tsp fine salt. Slice the rested chicken across the grain, spoon the apples and sauce over each plate, and serve with the roasted potatoes and onions. Finish with the parsley and lemon wedges. | Why: Fresh parsley and lemon cut through the rich sauce and make the finished dish taste brighter.
