Double-the-Mustard Chicken with Potatoes and Greens
A delicious roasted chicken dish featuring both Dijon and whole grain mustard, served with crispy roasted potatoes and fresh greens. The chicken is marinated in a honey-mustard mixture and roasted alongside baby Yukon Gold potatoes and aromatic rosemary.
Ingredients
- •2 Tbsp Dijon mustard
- •2½ Tbsp honey
- •⅓ cup extra-virgin olive oil
- •4 whole chicken legs
- •2½ tsp kosher salt
- •1 tsp black pepper
- •1½ lb baby Yukon Gold potatoes
- •4 sprigs rosemary
- •1 clove garlic
- •3 Tbsp lemon juice
- •4 tsp whole grain mustard
- •1 head frisée
- •½ cup parsley leaves
Cooking Instructions
- 1.
Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
10 min
- 2.
Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
40 min
- 3.
Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
10 min
- 4.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
480 min
