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Maple Mustard Chicken with Carrots - AI-generated editorial food image for Dishvera

Maple Mustard Chicken with Carrots

Maple Mustard Chicken with Carrots combines chicken thighs, couscous, and carrots with maple, Dijon and thyme for a practical, satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 489
Ingredients Method Notes

Ingredients
  

  • 1 lb 454 g boneless chicken thighs
  • 1 1/2 cups dry instant couscous
  • 3 cups carrots, thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 400°F (205°C). Use boneless chicken thighs and cut the carrots into even, thin slices. Keep the dry couscous aside; it does not go into the oven.
  2. Mix the olive oil, maple syrup, Dijon mustard, dried thyme, salt and pepper. Coat the chicken and carrots and arrange in a single layer in a large baking dish.
  3. Bake for 30–35 minutes, turning the carrots halfway through, until tender and the chicken reaches 165°F (74°C) in the thickest part. If needed, continue cooking and check again.
  4. While the chicken bakes, prepare the dry instant couscous in a separate heatproof bowl using the quantity of boiling water and standing time specified on its package. Cover, let absorb, then fluff with a fork.
  5. Rest the cooked chicken for 5 minutes. Divide the couscous among four plates and serve with the chicken, carrots and pan juices.

Notes

Refrigerate leftovers for up to 4 days.
Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.