Mustard Chicken Thighs and Potatoes
These mustard chicken thighs and potatoes are a comforting meal and use only two sheet pans to prepare! With just 40 minutes, this family favorite dinner is ready to serve. Plus, you can marinate the chicken up to a day in advance too.
Ingredients
- ¼ cup Dijon mustard
- 2 tablespoons mayo
- 1 ½ teaspoons table salt divided
- 2 lbs chicken thighs
- 2 lbs potatoes cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 450°F. Line 2 baking sheets with foil.
- In a large bowl, combine chicken, mustard, mayo and ½ teaspoon of salt and mix well to coat the chicken evenly. (TIP: You can prepare this step up to 1 day in advance!)
- Arrange the chicken thighs on one baking sheet.
- On the 2nd baking sheet, toss the potatoes with olive oil, remaining teaspoon of salt, pepper, rosemary and garlic powder.
- Place the chicken on middle rack, and potatoes on lower rack.
- Roast for 30-40 minutes, or until chicken is well browned, and inserted thermometer reads 165°F, and potatoes are golden brown. Stir the potatoes couple of times, during roasting.
Notes
Storing Tips:
- These chicken thighs with mustard store well in an airtight container the fridge for up to 3 days.
- To reheat the mustard chicken thighs, preheat your oven to 325°F, and brush the chicken thighs lightly with olive oil. Wrap the chicken thighs in aluminum foil and place them on a baking tray in the center of the oven for even heat distribution. Reheat the chicken until its internal temperature reaches 165°F.
- You can microwave the leftover chicken for about 2 minutes, but the skin won't be as crispy as heating them through in the oven.
- You can also freeze the chicken thighs for up to 2 months. Just be sure to thaw overnight in the fridge before reheating. Notes:
- These chicken thighs with mustard store well in an airtight container the fridge for up to 3 days.
- To reheat the mustard chicken thighs, preheat your oven to 325°F, and brush the chicken thighs lightly with olive oil. Wrap the chicken thighs in aluminum foil and place them on a baking tray in the center of the oven for even heat distribution. Reheat the chicken until its internal temperature reaches 165°F.
- You can microwave the leftover chicken for about 2 minutes, but the skin won't be as crispy as heating them through in the oven.
- You can also freeze the chicken thighs for up to 2 months. Just be sure to thaw overnight in the fridge before reheating. Notes:
- Marinate the chicken up to a day in advance if desired. This is great for busy weeknights when you want dinner ready to cook when you come home. You can also cut up the potatoes and hold them in water in the fridge for up to a day as well. Just be sure to pat them very dry before roasting.
- Line the baking sheets with foil for easy cleanup. This keeps this dinner recipe simple and quick in the kitchen. No need to scrub dishes for hours after cooking.
- Cut the potatoes into 1-inch cubes for quick and easy cooking. This will ensure that they are perfectly golden brown and tender.
- You'll know when the chicken is done cooking when a meat thermometer reaches 165ºF. This is the easiest and most accurate way to know that the chicken is ready to serve.
Nutrition
Calories: 529kcalCarbohydrates: 28gProtein: 28gFat: 34gSaturated Fat: 8gCholesterol: 150mgSodium: 855mgPotassium: 961mgFiber: 4gSugar: 1gVitamin A: 118IUVitamin C: 30mgCalcium: 36mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.
