Mustard Chicken Thighs with Rosemary Potatoes
If you want to add more gluten free, dairy free, and whole 30 recipes to your recipe box, Mustard Chicken Thighs with Rosemary Potatoes might be a recipe you should try. This recipe serves 4 and costs $9.65 per serving. One portion of this dish contains about 64g of protein, 11g of fat, and a total of 1211 calories. This recipe from Foodnetwork requires fingerling potatoes, olive oil, tofu skin, and red bell pepper. It works well as a main course. 191 person have made this recipe and would make it again. From preparation to the plate, this recipe takes around 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is awesome. Try Crispy Chicken Thighs with Potatoes and Rosemary, Mustard & Rosemary Roasted Potatoes, and Rosemary Garlic Chicken Thighs for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 1/2 pounds fingerling potatoes, halved lengthwise
2 teaspoons chopped fresh rosemary
2 cloves garlic, grated
Juice of 1 lemon
Kosher salt
3 tablespoons extra-virgin olive oil
2 teaspoons mixed peppercorns, crushed
1 red or green bell pepper, cut into strips
8 skin-on, bone-in chicken thighs (5 to 6 ounces each)
1/4 cup whole-grain mustard
Equipment:
oven
whisk
bowl
baking sheet
plastic wrap
microwave
knife
frying pan
Cooking instruction summary:
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
Step by step:
1. Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F.
2. 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.
3. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath.
4. Transfer the chicken to a rimmed baking sheet, skin-side up. Roast on the upper rack until golden and crisp, 25 minutes.
5. 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.
6. Drain and pat dry.
7. Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl.
8. Add the potatoes and bell pepper; toss.
9. Transfer to a separate rimmed baking sheet. Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.
10. 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.
11. Serve with the chicken and any pan juices.
12. Photograph by Christopher Testani
Nutrition Information:
covered percent of daily need
