Smoky Maple-Mustard Chicken with Sweet Potato Mash and Buttered Spinach
Posted in: Main Dishes, Holidays Tagged: sweet potatoes, spinach, maple syrup, Mustard, HolidayRecipeContest, Maille Mustard, Chicken, Holiday
This super-simple dinner practically cooks itself because it starts with highly flavored ingredients like Maille mustards. There’s minimal prep and easy clean up. It’s also healthy enough to make up for some of those holiday party excesses. All in all, this Maple-Mustard Chicken is a perfect meal for those busy weeknights throughout the holiday season.
Ingredients
- 4 medium sweet potatoes
- 2 pounds bone-in chicken breasts and thighs
- 4 Tablespoons maple syrup
- 2 Tablespoons Maille Old Style Whole Grain Mustard
- 1 Tablespoon Maille Dijon Originale Mustard
- 1 Tablespoon mashed chipotle chiles in adobo sauce
- 2 teaspoons Herbes de Provence
- 1 teaspoon tamari or soy sauce
- 10 ounces frozen chopped spinach
- 3 Tablespoons butter
- Salt and pepper as needed
Instructions
- Heat oven to 375 degrees F.
- Prick sweet potatoes with fork and place on baking tray on lower rack of oven. Bake for a total of 1 hour, 15 minutes.
- Place chicken parts in baking dish. In small bowl, whisk together syrup, both mustards, chipotle chiles, herbs, tamari sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Brush over chicken.
- When sweet potatoes have 45 minutes left to cook, put chicken on top rack of oven.
- Cook until chicken reaches an internal temperature of 165 degrees F (should take 35-45 minutes.)
- Cook spinach according to package instructions. Drain; stir in 1 tablespoon butter and salt and pepper to taste.
- Holding the sweet potatoes with potholders, scrape the flesh into a medium bowl.
- Mash in remaining 2 tablespoons butter; add salt and pepper to taste.
- Plate a piece of chicken on top of a scoop of sweet potato with a portion of spinach alongside.
how many does this serve