Chicken:
- 8 bone-in thighs with skin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Potatoes:
- 2 pounds fingerling or small colored potatoes
- 3 tablespoons melted butter
- 5-6 thyme sprigs
- Salt & pepper
Mustard Sauce:
- 1/4 cup Dijon mustard
- 3 tablespoons honey
- 5 cloves garlic, minced
- 1 teaspoon pepper
- 1/2 teaspoon pepper
Directions
Boil potatoes in salted water until tender, 10-15 minutes. Turn off heat and leave potatoes in hot water 10-15 more minutes. Drain.
Preheat oven to 400 degrees. Mix all mustard sauce ingredients in a bowl.
Toss chicken in salt & pepper. Add half of mustard mixture. Let marinate 10-15 minutes.Slice larger potatoes in half. Toss in melted butter with the salt and pepper.
Arrange thighs on sheet pan with potatoes surrounding them. Add thyme sprigs. Roast 30-35 minutes. Remove from oven and baste with remaining sauce. Roast an additional 10-15 minutes.
*Adapted from The Cookie Rookie.
