Mustard Chicken Dinner

Mustard Chicken 

4 servings

Ingredients 

4 medium bone-in, skin-on or skin-off chicken thighs 

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 tablespoon chicken broth

4 ounces sour cream 

2 tablespoons Dijon  mustard 

Directions

Place the chicken thighs on a plate,  skin side up, and pat them dry with paper towels. Sprinkle the chicken with salt and pepper to taste. Turn them over and sprinkle them with more salt and pepper

Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until golden brown. Turn the chicken pieces with tongs, and cook over medium heat for 15 minutes, or until the thighs are cooked to 155 to 160 degrees. Turn the chicken to skin side up.

Combine the broth, sour cream, and Dijon mustard in a small bowl, and then spread ¼ of the sauce on each thigh.

Cover the pan and heat over low heat for 2-4 minutes to warm the sauce, and serve immediately.

Garlic, Lemon Potatoes, and Carrots 

Ingredients

1 ½ pounds Idaho potatoes, medium-sized, peeled, then halved lengthwise and quartered in wedges

5 carrots cut to the same length as the potatoes.

⅓ cup chicken broth 

3 tablespoons olive oil

3 tablespoons freshly squeezed lemon juice

2 large garlic cloves, minced

½ tablespoon dried oregano

½ tablespoon kosher salt

Directions

Heat the oven to 425 degrees F.

Put the potato wedges and carrots in a baking dish. Combine the chicken broth, olive oil, lemon juice, garlic, oregano, and salt in a measuring cup. Mix.

Pour the mixture over the potatoes and toss to coat. Spread the potatoes and carrots into an even layer and roast them for 45 minutes, turning them halfway through baking or until the potatoes are golden brown and crisp on the edges and tender inside.

Remove them from the oven and serve with the chicken.