Double-the-Mustard Chicken with Potatoes and Greens Recipe
- 2 Tbsp. Dijon mustard
- 2 Tbsp. plus 2 tsp. honey
- 1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
- 4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
- 2 1/2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1 1/2 lb. baby Yukon Gold potatoes, halved
- 4 rosemary sprigs
- 1 garlic clove, finely grated
- 3 Tbsp. fresh lemon juice
- 4 tsp. whole grain mustard
- 1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
- 1/2 cup parsley leaves
| ||PREP TIME
- 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.
- 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.
- 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.
- Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
A recipe from Epicurious
Printed from Flyers-Online.com