The kind of one-pan recipe we love for a weeknight! And a great way to elevate your Chicken and Potatoes - lol. There's something special about this dish with the marinade of lemon, mustard, garlic, and rosemary. I insist on using yellow mustard here. Canada Sauce, a company from Saguenay, makes an excellent one! I also insist on using bone-in, skin-on chicken thighs - without them, the dish will be much drier and less flavorful.
Servings: 4-6
Preparation: 10 minutes
Cooking: 1 hour 10 minutes
Ingredients:
- 5-6 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- Black pepper, to taste
- 2 yellow potatoes, cut into one-inch pieces
- 1 red bell pepper, cut into one-inch pieces
- 1 medium-sized leek, cut in half and then into one-inch sections
- 3 cloves of garlic, crushed
Marinade:
- Juice and zest of one lemon
- 1 ½ tablespoons yellow mustard
- 1 clove of garlic, finely chopped
- 2 rosemary branches, finely chopped
- 1 teaspoon smoked paprika
- 1/4 cup olive oil
- 1 teaspoon kosher salt
Preparation:
- Preheat the oven to 400F.
- Season the chicken thighs with salt and pepper. Set aside.
- Place the potatoes, red bell pepper, leek, and garlic in a large ceramic oven-safe dish.
- In a bowl, mix all the marinade ingredients and pour ¾ of it over the vegetables. Mix well and place the chicken thighs on top. Pour the remaining marinade over the chicken. Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 40 minutes. The chicken skin should be extra crispy, and the potatoes tender.
- Serve with a drizzle of olive oil and flat parsley leaves. SO good.