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whole-grain mustard extra-virgin olive oil lemon mixed peppercorns garlic kosher salt chicken fingerling potatoes fresh rosemary red
Viewed: 41 - Published at: 7 years agoIngredients
- 1/4 cup whole-grain mustard
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 teaspoons mixed peppercorns, crushed
- 2 cloves garlic, grated
- Kosher salt
- 8 skin-on, bone-in chicken thighs (5 to 6 ounces each)
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 2 teaspoons chopped fresh rosemary
- 1 red or green bell pepper, cut into strips
Method
- 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.
- Photograph by Christopher Testani
