Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 lemon, sliced
Feel free to swap the baby potatoes with whatever you have on hand. Once, I used leftover sweet potatoes, and it was a hit! The Dijon mustard adds a tangy complexity, but if you’re out, a bit of whole grain mustard works just as well.
Instructions
- Preheat your oven to 400°F (200°C). As my dad used to say, “A hot oven means a happy kitchen.”
- In a large bowl, combine olive oil, mustard, garlic, thyme, rosemary, salt, and pepper. Add the chicken thighs and toss to coat. Let them marinate for at least 10 minutes, which is just enough time to get the potatoes ready.
- Place the halved potatoes in a baking dish. Drizzle with a bit more olive oil and season with salt and pepper. My mom used to say that a well-seasoned potato can make any meal.
- Arrange the marinated chicken thighs over the potatoes. Pour the chicken broth around them and tuck in the lemon slices. This not only adds flavor but also a beautiful fragrance that fills your kitchen.
- Bake in the preheated oven for 40-45 minutes, or until the chicken is golden and cooked through. The potatoes should be tender and have absorbed all those delicious juices.
- Let the dish rest for a few minutes before serving. It gives the flavors a chance to settle and makes the meal even more satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: French Chicken and Potatoes, recipe, cooking, food
