Easy One-Pot Wonder: How to Make Mustard Chicken & Potatoes! by Erica Kane
This is one of the easiest weeknight meals I've ever prepared. The good thing about this dish is that pretty much everything up until the point of assembling can be done ahead of time.
- 8 chicken thighs (boneless, skinless preferred)
- 12 baby potatoes
- 3 carrots, sliced
- 1 onion, chopped
- 4 tablespoons olive oil
- fresh oregano, thyme, rosemary
- 1 lemon, juiced
- 3 tablespoons Dijon mustard
- 2 tablespoons stone ground mustard
- 1 tablespoon apple cider vinegar
- 3 tablespoons honey
- salt and pepper
Here’s how to make it:
- Marinate chicken thighs in 2 tablespoons olive oil, the lemon juice, salt, pepper and oregano. Let sit in the fridge for at least 45 minutes.
- While chicken is marinating, boil the potatoes in hot water until tender.
- In a Dutch oven, sauté the sliced carrots and onion with salt and pepper in olive oil until tender. The onions should be slightly soft.
- While the veggies are cooking, whisk the olive oil, two different mustards, honey and apple cider vinegar together in a small bowl and set aside.
- When you're ready to eat, throw the potatoes on top of the carrots and onions in the Dutch oven. Gently place the marinated chicken on top of the potatoes. Pour the mustard sauce on top.
- Wrap thyme in kitchen twine and place, along with 3-4 sprigs of rosemary, on top of the chicken and mustard.
- Cook for at least 45 minutes, or until the chicken is thoroughly cooked through. Use a meat thermometer if unsure.