Mustard Herb Chicken and Potatoes
Mustard Herb Chicken and Potatoes
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic, cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the olive oil, Dijon mustard, chopped fresh rosemary, chopped fresh thyme, minced garlic, salt, and black pepper. Whisk until well combined.
⏱️ 3 min
- 3
Add the trimmed chicken thighs and the 1-inch potato pieces to the bowl with the mustard-herb mixture. Toss everything together until the chicken and potatoes are evenly coated.
⏱️ 5 min
- 4
Arrange the chicken and potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps with even cooking and browning.
⏱️ 2 min
- 5
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 6
Remove the baking sheet from the oven, flip the chicken thighs and stir the potatoes to ensure even cooking. Return to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown.
⏱️ 20 min•🌡️ 400
- 7
Once cooked, remove from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mustard Herb Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic, cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the olive oil, Dijon mustard, chopped fresh rosemary, chopped fresh thyme, minced garlic, salt, and black pepper. Whisk until well combined.
⏱️ 3 min - 3
Add the trimmed chicken thighs and the 1-inch potato pieces to the bowl with the mustard-herb mixture. Toss everything together until the chicken and potatoes are evenly coated.
⏱️ 5 min - 4
Arrange the chicken and potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps with even cooking and browning.
⏱️ 2 min - 5
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 6
Remove the baking sheet from the oven, flip the chicken thighs and stir the potatoes to ensure even cooking. Return to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown.
⏱️ 20 min•🌡️ 400 - 7
Once cooked, remove from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 5 min