Name: Maple Dijon Chicken with Hasselback Potatoes & Carrots
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 bone-in skin-on chicken thighs; 4 - 6 potatoes approximately 3 inches in diameter ((I use the yukon gold variety)); 3/4 pound baby carrots (peeled and halved, or regular carrots, peeled, halved lengthwise and cut into 3 inch sticks); 4 tablespoons of butter (softened); 2 tablespoons of maple syrup; 1 tablespoon of dijon mustard; 2 cloves of garlic (minced); salt and pepper to taste; 1/4 cup chopped parsley; cooking spray; flaky sea salt for garnish ((optional))