Next time you are making dinner with chicken and potatoes why not bake them all in one pan? These mustard chicken legs fit the bill because the chicken juices seep into the potatoes and are so killer. You can use any potatoes like red potatoes or yellow potatoes.
Chop the potatoes of your choice into wedges. You can season it with just a tablespoon of salt and black pepper and dried herbs like thyme or oregano. Then place it alongside the chicken legs on a large baking tray and wait for the magic to happen. The reason I chose to work with chicken legs is because chicken legs and potatoes have a similar baking time. So when you add them together, one doesn’t burn before the other. If I used chicken thighs, it would burn because they are ready in about 35 minutes whereas potatoes wedges generally take close to 1 hour to get soft in the oven. The marinade also allows the potatoes to get super crispy on the outside, so don’t peel the potatoes at all to enhance this texture.
You will need Dijon mustard for this mustard chicken because it has more seasoning compared to yellow mustard. Since we are looking for the maximum flavor, you can’t go wrong with this French-style mustard. Vinegar and virgin oil really also elevate this Dijon mustard marinade so try not to substitute them. Flip the potatoes and the chicken halfway during baking for best results!
Tip: The internal temperature of the chicken should read 165°F/75°C.
Ingredients
2 tablespoons Dijon mustard
1 tablespoon table salt
1 tablespoon dried thyme or parsley
1 tablespoon ground black pepper
3 tablespoons white vinegar
1/4 cup virgin oil
1.7kg/3.7 lbs chicken legs
4-5 yellow, white or red potatoes, quartered
Salt and black pepper to season potatoes
Instructions
- Preheat the oven to 400°F/205°C.
- Whisk the mustard with the salt, dried thyme, black pepper, white vinegar and oil in a bowl. This is your marinade.
- Brush the chicken legs generously on both sides with the marinade and place on a large baking tray.
- Season the potatoes with a tablespoon of salt and black pepper.
- If you have any leftover marinade, brush it over the potatoes as well.
- Place the potatoes right next to the chicken and bake for 30 minutes, flip and bake for another 20-25 minutes, depending on how crispy you want the potatoes.
- Serve warm.
- Keep leftovers refrigerated in airtight containers for up to 4 days.