Mustard Chicken Thighs and Potatoes
These baked mustard chicken thighs and potatoes are a flavorful and satisfying comfort meal, quick enough to make on a busy weeknight!
Preheat the oven to 450°F. Line 2 baking sheets with foil.
In a large bowl, combine chicken, mustard, mayo and ½ teaspoon of salt and mix well to coat the chicken evenly. (TIP: You can prepare this step up to 1 day in advance!)
Arrange the chicken thighs on one baking sheet.
On the 2nd baking sheet, toss the potatoes with olive oil, remaining teaspoon of salt, pepper, rosemary and garlic powder.
Place the chicken on middle rack, and potatoes on lower rack.
Roast for 30-40 minutes, or until chicken is well browned, and inserted thermometer reads 165°F, and potatoes are golden brown. Stir the potatoes couple of times, during roasting.
Calories: 529kcal, Carbohydrates: 28g, Protein: 28g, Fat: 34g, Saturated Fat: 8g, Cholesterol: 150mg, Sodium: 855mg, Potassium: 961mg, Fiber: 4g, Sugar: 1g, Vitamin A: 118IU, Vitamin C: 30mg, Calcium: 36mg, Iron: 2mg