Mustard Chicken Thighs with Rosemary Potatoes

Name: Mustard Chicken Thighs with Rosemary Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
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.
2
Add the chicken and toss.
3
Loosen the skins and rub some of the mustard mixture underneath.
4
Transfer the chicken to a rimmed baking sheet, skin-side up.
5
Roast on the upper rack until golden and crisp, 25 minutes.
6
Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl.
7
Cover with plastic wrap; pierce a few times with a knife to vent.
8
Microwave until just tender, 10 minutes.
9
Drain and pat dry.
10
Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl.
11
Add the potatoes and bell pepper; toss.
12
Transfer to a separate rimmed baking sheet.
13
Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.
14
Remove the chicken from the oven and let rest.
15
Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes.
16
Serve with the chicken and any pan juices.
17
Photograph by Christopher Testani

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup whole-grain mustard, 3 tablespoons extra-virgin olive oil, Juice of 1 lemon, 2 teaspoons mixed peppercorns, crushed, and more.

Yes, Mustard Chicken Thighs with Rosemary Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!