MUSTARD CHICKEN THIGHS WITH ROSEMARY POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 628 calorie, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 989 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 40 grams
DOUBLE-THE-MUSTARD CHICKEN WITH POTATOES AND GREENS
Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.
Provided by Anna Stockwell
Categories Chicken Mustard Honey Olive Oil Potato Rosemary Garlic Lemon Juice Lettuce Salad Parsley Dinner Fall Winter One-Pot Meal Quick & Easy Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
- Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
- Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
- Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
HONEY MUSTARD CHICKEN SHEET PAN DINNER WITH POTATOES AND CORN
Easy one-pan dinner that pairs chicken with corn and potatoes. If you use thick pieces of chicken, you'll need to cook the chicken along with the potatoes and corn. If you use a thinner cut, you'll have browned potatoes and corn with just perfect chicken.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan.
- Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts.
- Bake potatoes and corn in the preheated oven for 15 minutes.
- Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs.
- Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts.
- Continue baking until chicken is no longer pink in the center, about 20 minutes.
Nutrition Facts : Calories 637.1 calories, Carbohydrate 64.7 g, Cholesterol 85.4 mg, Fat 28.6 g, Fiber 5.5 g, Protein 32.9 g, SaturatedFat 7.5 g, Sodium 1075.3 mg, Sugar 9.3 g
EASY HONEY-MUSTARD CHICKEN AND POTATO BAKE
This easy-to-prepare and delicious meal is both sweet and savory, with a hint of honey and mustard combining chicken thighs and potatoes.
Provided by 440DartRacer
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top.
- Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 48.1 g, Cholesterol 71.8 mg, Fat 12.9 g, Fiber 3.8 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 601.4 mg, Sugar 20.4 g
TWO MUSTARD CHICKEN
Dijon mustard, coarse-grained mustard and honey partner with chicken for a flavor that's a little bit sweet and a little bit feisty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 375° F. Spray 13 x 9-inch pan with cooking spray.
- In small bowl, mix mustards and honey; spread on both sides of chicken. Place in pan.
- Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (170° F).
Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 9 g, TransFat 0 g
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