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Dijon Chicken and Rosemary Potatoes
Chicken thighs and legs brushed with a Dijon mustard sauce then baked in the oven with rosemary potatoes.
servings: 3
total time: 50 minutes
recipe by: Frankie
Ingredients
- 3 TBSP Dijon mustard
- 1/2 tsp granulated garlic
- 1 TBSP plus 2 TBSP olive oil
- salt & pepper
- 3 pounds bone-in skin-on chicken thighs and legs
- 1 1/2 pounds baby gold potatoes, halved
- 1 tsp dried rosemary
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Directions
- Preheat the oven to 425°F.
- In a small bowl mix together the Dijon mustard, garlic, 1 TBSP of olive oil, 1/2 tsp of salt, and 1/2 tsp pepper until well combined.
- Pat the chicken pieces dry with a paper towel then spread them out onto a large rimmed baking sheet skin-side up. Brush the tops of the chicken evenly with the Dijon sauce.
- Add the potatoes to a large mixing bowl and drizzle on 2 TBSP of olive oil. Sprinkle the rosemary, 1/2 tsp salt, and 1/4 tsp pepper onto the potatoes then toss to coat.
- Lay the potatoes in a single layer onto the baking sheet around the chicken pieces.
- Bake in the preheated oven until the chicken is cooked through and potatoes are tender, about 40 minutes.
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