Maine Gold Chicken
Elevate your weeknight dinner game with this irresistible Maine Gold Chicken recipe, a perfect harmony of hearty comfort and gourmet flair. Juicy, bone-in chicken thighs are seared to golden perfection and paired with tender, caramelized golden potatoes infused with the warm flavors of maple syrup, fresh rosemary, and thyme. The dish is brought together with a luscious garlic-butter sauce and a splash of bright lemon juice, then oven-baked to ensure every bite is bursting with flavor. Ready in just an hour, this one-pan meal is not only easy to prepare but also a stunning centerpiece for your table. Ideal for family dinners or casual entertaining, this recipe guarantees crispy skin, tender potatoes, and a rich, savory-sweet flavor profile that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 pounds golden potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 cup chicken stock
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika.
Wash the golden potatoes and cut them into 1-inch cubes. Set aside.
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Place the chicken thighs in the skillet skin-side down and sear for 4-5 minutes, or until the skin is golden and crispy.
Flip the chicken thighs and sear the other side for 2 minutes. Remove chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter.
Add the minced garlic, chopped rosemary, and thyme to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in the cubed potatoes and season with a pinch of salt and pepper. Let the potatoes cook for 5 minutes, stirring occasionally, to brown slightly.
Add the maple syrup, lemon juice, and chicken stock to the skillet. Stir to combine.
Nestle the seared chicken thighs back into the skillet on top of the potatoes, skin-side up.
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove the skillet from the oven and let it rest for 5 minutes.
Garnish with additional fresh herbs if desired, then serve warm and enjoy!
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 34.5 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4032 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
