This dinner takes no time at all. The ingredients are simple. You may have them all in your pantry, so no need to stop at the supermarket on your way home! That is already one reason to make this dinner!
The key that makes this chicken so great is to brown the skin before you place it in the oven. This ensures a perfect, crispy skin that will not be soggy when you are finished baking it. The honey mustard sauce is simple, yet adds a wonderful boost of flavor.
The potatoes, well they are just plain easy. Let’s face it. Just cut them, toss with olive oil salt and pepper. Make sure to place them white side up before roasting. This allows the tops to brown and caramelize, which always tastes fantastic. As Anne Burrell always says “brown is good”. She is right, it always is!
Today’s Hint: Always make sure you do not put too many pieces of chicken in the pan to brown. Overcrowding the pan will make the chicken steam and not brown.
Ingredients for the Chicken
5 bone-in, skin-on chicken thighs
1/4 cup of olive oil
2 tbsp. grain mustard
2 tbsp. honey
Juice of 1/2 lemon
1/2 tbsp.Kosher salt
1 tsp. pepper
Preheat oven to 350.
Pat chicken thighs dry. Sprinkle liberally with salt and pepper.
Place olive oil in a pan (that can transfer to the oven) on the stove on medium heat.
When the oil is hot, place chicken in the pan skin side down. Set your timer for 7 minutes. After 7 minutes, check thighs. The skin should be golden brown. You may need to adjust time. If you do, set the timer for 1-minute increments. Turn chicken over and cook for another 5 minutes. When done, pour out the fat from the chicken with the exception of about 1 tablespoon. remove pan from heat.
Mix together the grain mustard, honey and lemon juice. Pour over thighs so they are covered well and place pan in the oven. Bake for 20 minutes.
Ingredients for the Potatoes
1 pound of small red potatoes
1/4 cup of olive oil
1/2 tbsp. kosher salt
1 tsp. pepper
Preheat oven to 500.
Cut potatoes in half. Combine with olive oil, salt and pepper. Place in baking pan (or aluminum) white side up.
Roast for 45-55 minutes until golden brown.
It’s that simple!
