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:

Quickview
1211k Calories
64g Protein
11g Total Fat
219g Carbs
39% Health Score
Limit These
Calories
1211k
61%

Fat
11g
18%

  Saturated Fat
1g
10%

Carbohydrates
219g
73%

  Sugar
28g
32%

Cholesterol
0.0mg
0%

Sodium
382mg
17%

Get Enough Of These
Protein
64g
129%

Vitamin C
124mg
151%

Iron
16mg
93%

Fiber
22g
90%

Calcium
555mg
56%

Manganese
0.67mg
33%

Vitamin B6
0.63mg
31%

Potassium
843mg
24%

Vitamin A
960IU
19%

Vitamin K
14µg
14%

Vitamin B1
0.21mg
14%

Vitamin E
2mg
14%

Magnesium
54mg
14%

Phosphorus
127mg
13%

Copper
0.24mg
12%

Vitamin B3
2mg
11%

Folate
43µg
11%

Selenium
5µg
9%

Vitamin B5
0.69mg
7%

Vitamin B2
0.09mg
5%

Zinc
0.72mg
5%

covered percent of daily need
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