FinaMill

Who wouldn't love a dinner from one tray? You prepare the main course and the side dish at once – on one tray, at the same temperature, and without unnecessary dishwashing. This Sunday dinner brings juicy chicken thighs with a maple-mustard marinade, roasted together with potatoes and carrots – simple, yet absolutely excellent. Thanks to the combination of spicy mustard and sweet Canadian maple syrup, ordinary chicken becomes a meal you won't forget. Ingredients  60 ml pure maple syrup from Canada 2 tablespoons spicy brown mustard 2 tablespoons melted butter 1 teaspoon sweet paprika 8 boneless chicken thighs without skin (about 700 g) 450 g small red potatoes, halved 450 g carrots, peeled and sliced diagonally (about 1.5 cm) 1 onion, chopped (about 1 cup) 1/2 teaspoon dried garlic (crushed or ground – ideally freshly ground in a FinaMill) Salt to taste (ideally freshly ground) Freshly ground black Kampot pepper  1 tablespoon chopped fresh tarragon Instructions Preheat the oven to 220 °C. In a bowl, mix the maple syrup, mustard, butter, paprika, garlic, salt, and pepper. Arrange the chicken thighs in the center of a large baking tray and brush them with 2 tablespoons of the maple mixture. In a bowl, mix the potatoes, carrots, and onion with the remaining maple marinade until evenly coated. Spread the vegetables around the chicken on the tray. Bake for 25 minutes, or until the meat is cooked and the vegetables are tender. Finally, sprinkle with chopped tarragon and serve.