Baked Mustard Chicken and potatoes are very easy to put together and have a unique fantastic taste. You can use thighs, full chicken, wings, and drum sticks. You can also add other vegetables like carrots, onion, and green pepper.
This meal is very inexpensive regardless of your choice of chicken and potatoes.
Chicken and Potatoes
If there’s a recipe I recommend you try, its this one. There’s really nothing better or easy than cooking potatoes and chicken.
I’ve created a “barrier” between the chicken and potatoes using foil. This makes for easier cleaning up and stops the chicken juices leaking over to the potatoes which makes them soggy instead of crispy!
To prepare the potatoes quickly, I just microwave them. Then place on the tray, squish, drizzle with butter or oil. Together, the potatoes and chicken legs 50 to 60 minutes to bake to perfection – crispy potatoes and sticky chicken legs with tender flesh.
How To Make Mustard Chicken and Potatoes
To make your tasty Mustard Chicken and Potatoes, here is what you will need;
- Chicken: You can use thighs, full chicken, wings, and drum sticks
- Potatoes: I like to use russet potatoes, but red potatoes, fingerlings and baby potatoes also work well.
- Mustard: You can choose regular yellow mustard or Dijon mustard. Besides the color difference, regular yellow mustard and Dijon mustard have different flavors and ingredients. So, if you are looking for a milder flavor use the regular yellow mustard, but if you like a more intense and complex flavor Dijon mustard is for you!
This Mustard Chicken and Potatoes recipe is simple: clean and season the meat; peel the potatoes, cut and season with salt; place them in a baking pan (you can use Pyrex dish).
The juice from the meat adds water to the potatoes to soften them up. Cover with aluminum foil and bake at 400 F for an hour. Then uncover the pan and bake for another 15 minutes or until meat turns golden and vegetables seem cooked.
Are Boneless or Bone in Chicken Thighs Best?
You can use either skinless or skin-on, boneless or bone-in chicken thighs for your mustard chicken and potatoes. If you would like to save a bit more time, boneless chicken thighs cook slightly faster. But if time is not a concern, I recommend chicken thighs with the bone in as the flavor housed in the bone spreads into the meat and your chicken is tastier!
How Long Does it take to Cook in the Oven?
Sticky drumsticks like this take 50 minutes to cook in the oven at 180°C/350F. This makes them caramelized on the outside with tender flesh.
Some recipes will say to bake them at a higher temperature (220°C/425F) for around 30 minutes. While they will cook through in this time, I find that the flesh is a bit too chewy for my taste.
How do you clean Chicken Thighs?
Some believe in washing chicken, while some believe it’s a risky business. Washing raw poultry under running water may spread harmful bacteria in and around your sink, but you’re the boss. You do you!
Mustard Chicken and Potatoes dish is so good you will be lucky to have leftovers! But in case you do, here’s how to reheat the leftover chicken thighs:
- Preheat your oven to 325°F, brush the chicken thighs lightly with olive oil.
- Wrap the chicken thighs in aluminum foil and place them on a baking tray in the center of the oven for even heat distribution.
- Reheat the chicken until the internal temperature of the chicken registers at 165°F.
Seriously, this Mustard Chicken and Potatoes can’t get easier than this! Give it a try tonight!!
Baked chicken Legs and Potatoes
- 4 chicken legs
- 3 tsp strong mustard
- 3 tsp mayonnaise
- 5 cloves garlic
- 1 tsp red wine vinegar
- 1 tsp paprika
- ½ tsp ginger
- ½ tsp curry
- 1 tsp honey
- salt to taste
- 7 - 10 potatoes
- Marinade in a salad bowl put the mustard, mayonnaise, garlic, red wine vinegar, paprika,ginger, curry, honey, salt and mix well until a homogeneous sauce.
- Preheat the oven to 200 ° C (thermostat 6-7) 400 degrees F.
- Brush the chicken with the marinade. Cover and refrigerate for 2 hours
- Cut the potatoes and drizzle with salt.
- Arrange the potatoes, add the chicken legs, cover with aluminum foil and bake for 45 minutes (turning the chicken occasionally).
- Remove from the oven, remove the cover and put back in the oven for 15 minutes to brown the thighs.
- With the tip ofa knife check the cooking of the potatoes (the blade must sink without resistance), add a little water if necessary.
- Simple and delicious, this one pot chicken with potatoes and vegetables is the perfect way to enjoy other parts of the chicken like thighs.