Mustard Chicken Thighs with Rosemary Potatoes

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/4 cup whole-grain mustard
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 2 teaspoons mixed peppercorns, crushed
  • 2 cloves garlic, grated
  • Kosher salt
  • 8 skin-on, bone-in chicken thighs (5 to 6 ounces each)
  • 1 1/2 pounds fingerling potatoes, halved lengthwise
  • 2 teaspoons chopped fresh rosemary
  • 1 red or green bell pepper, cut into strips
Directions
  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk 1/2 cup water, the mustard, 1 tablespoon olive oil, the lemon juice, peppercorns, half of the garlic and 1/4 teaspoon salt in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Transfer the chicken to a rimmed baking sheet, skin-side up. Roast on the upper rack until golden and crisp, 25 minutes.

  • Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl. Cover with plastic wrap; pierce a few times with a knife to vent. Microwave until just tender, 10 minutes. Drain and pat dry. Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl. Add the potatoes and bell pepper; toss. Transfer to a separate rimmed baking sheet. Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.

  • Remove the chicken from the oven and let rest. Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes. Serve with the chicken and any pan juices.

  • Photograph by Christopher Testani


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