Print

Ina Garten Mustard Chicken and Potatoes

Ina Garten Mustard Chicken and Potatoes
Print Recipe
Print Recipe

This dish features bone-in, skin-on chicken thighs marinated in a mustard-based sauce, then roasted with baby potatoes until crispy and golden brown. Dijon mustard, garlic, and fresh herbs create a deliciously tangy and savory flavor, making this meal both hearty and sophisticated.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • ¼ cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons white wine (or chicken broth)
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
  • 1 ½ pounds baby potatoes, halved
  • 1 large onion, sliced

Instructions

Prepare the Marinade:

  • Mix the mustard sauce – In a bowl, whisk together Dijon mustard, whole grain mustard, olive oil, white wine, lemon juice, garlic, thyme, and rosemary.

Marinate the Chicken:

  • Season the chicken – Pat the chicken dry with paper towels and season both sides with salt and black pepper.
  • Coat with marinade – Place the chicken in a large bowl or resealable bag and pour the mustard marinade over it. Toss to coat evenly. Marinate for at least 30 minutes (or up to 8 hours for deeper flavor).

Prepare the Potatoes:

  • Preheat the oven – Set to 400°F (200°C).
  • Season the potatoes – In a large bowl, toss the halved baby potatoes and sliced onions with 1 tablespoon olive oil, salt, and pepper.

Assemble and Roast:

  • Arrange the ingredients – Spread the potatoes and onions in an even layer on a baking sheet or roasting pan. Nestle the marinated chicken thighs on top.
  • Bake until crispy – Roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown.
  • Broil for extra crispiness – If desired, broil for 2-3 minutes at the end to crisp up the chicken skin.
  • Let rest before serving – Remove from the oven and let rest for 5 minutes.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-mustard-chicken-and-potatoes/