Chicken thighs in mustard sauce and potatoes with rosemary in the oven

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 628, total fat 39 G., saturated fats 10 G., proteins 40 G., carbohydrates 28 G., fiber 4 G., cholesterol 158 mg, sodium 989 mg, sugar 0 G.

Chicken thighs are rubbed with a grainy mustard mixture and baked in the oven until golden brown. The chicken is incredibly juicy on the inside, and the tart mustard seeds provide a delicious crunch on the fried skin. Serve with baked potatoes and rosemary-infused bell peppers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup grainy mustard
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 tsp crushed peppercorns
2 cloves garlic, grated
8 chicken thighs with skin and bones (140-170 g each)
700 g fingerling potatoes, cut in half lengthwise
2 tsp chopped fresh rosemary
1 red or green bell pepper, cut into strips

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven; preheat oven to 425°F (220°C). In a bowl, combine 1/2 cup water, mustard, 1 tablespoon olive oil, lemon juice, peppercorns, half the garlic, and 1/4 teaspoon salt. Add the chicken and toss. Lightly separate the skin from the meat and rub a small amount of the mustard mixture under it. Transfer the chicken to a rimmed baking sheet, skin side up. Bake on the top rack until golden brown and crisp, 25 minutes.
Meanwhile, place the potatoes in a microwave-safe bowl and cover with 0.5 cups of water. Cover with plastic wrap; pierce the wrap several times with a knife to release steam. Microwave the potatoes until tender, about 10 minutes. Drain and pat dry.

Combine the remaining garlic, 2 tablespoons olive oil, rosemary, and 3/4 teaspoon salt in a bowl. Add the potatoes and bell peppers and toss to combine. Transfer to another rimmed baking sheet. Roast on the bottom rack until the vegetables are tender and golden, about 20 minutes.
Remove the chicken from the oven and let it rest. Transfer the vegetables to the top rack and continue roasting until golden brown, another 5 minutes. Serve with the chicken, basting with any juices from the pan.

Categories:

recipe / Healthy eating / Healthy dinners / Calorie content of prepared meals / Oven / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes

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