Mustard Chicken Thighs with Rosemary Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 628 calorie
- Total Fat
- 39 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 158 milligrams
- Sodium
- 989 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 40 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.