Oven-Baked Chicken and Potatoes with Lemon-Mustard Sauce

Name: Oven-Baked Chicken and Potatoes with Lemon-Mustard Sauce
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 5-6 bone-in, skin-on chicken thighs; 1 tsp kosher salt; Black pepper, to taste; 2 yellow potatoes, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 medium leek, halved and cut into 1-inch pieces; Juice and zest of 1 lemon; 1.5 tbsp yellow mustard; 1 garlic clove, finely chopped; 2 sprigs rosemary, finely chopped; 1 tsp smoked paprika; 0.25 cup olive oil; 1 tsp kosher salt

5 /5

1 Comment

Preparation 10 min Cooking 1 h 10min Level Easy

A complete one-pan meal where crispy roasted chicken pairs with vegetables infused in a fragrant lemon, mustard, and rosemary marinade. This simple yet elevated take on classic chicken and potatoes delivers big flavor with minimal effort.

The kind of one-pan recipe we all love for a weeknight!

It’s a great way to elevate your classic “chicken and potatoes” — lol.
There’s something really special about this dish thanks to the lemon, mustard, garlic, and rosemary marinade.

I strongly recommend using yellow mustard here. Canada Sauce, a company from Saguenay, makes an excellent one!

And yes, I also insist on using bone-in, skin-on chicken thighs. Without them, the dish will be much drier and less flavorful.

Why make this recipe?

Ultra-convenient one-pan dish: Everything cooks in a single pan, for less cleanup!
Yellow mustard makes all the difference: It adds gentle acidity and a unique flavor.
Juicy chicken thighs: Slow cooking and the skin keep the meat tender and flavorful.
Fragrant marinade: Lemon, garlic, rosemary, smoked paprika… an explosion of flavors.
Perfect for hosting: Impress effortlessly with a dish that’s rustic yet refined.
Customizable: Swap the veggies based on the season or your mood.