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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Mustardy Chicken with Spinach
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- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 370
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 135 mg
- Sodium
- 552 mg
Mustard coated chicken thighs are baked and served with spinach wilted in the pan juices.
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 370
- Total Fat
- 29 g
- Saturated Fat
- 8 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 135 mg
- Sodium
- 552 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Stir together the mustard, oil, vinegar, honey, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Toss the chicken with the marinade to coat, then transfer the chicken to a 9- by 13-inch baking dish. Roast, uncovered, until the chicken is browned and cooked through, about 45 minutes.
- Transfer the chicken to serving plates. Add the spinach and butter to the hot baking dish, tossing with tongs to wilt the spinach and coat it with the pan drippings, about 2 minutes. Serve the spinach alongside the chicken.
