Lemon-mustard chicken with chive mashed potatoes
Lemon-mustard chicken with chive mashed potatoes
·
Active: 25 min
·
Total: 40 min
·
Serves: 4
Ingredient
·
1½ pounds Yukon gold potatoes, peeled and
quartered Kosher salt
·
½ cup sour cream
·
3 tablespoons unsalted butter, at room
temperature
·
2 tablespoons chopped fresh chives
·
Freshly ground pepper
·
8 skin-on, bone-in chicken thighs (about 2½
pounds)
·
1 tablespoon dijon mustard juice of 1 lemon
·
2 cloves garlic, grated
·
1 tablespoon extra-virgin olive oil
·
1 teaspoon chopped fresh thyme
·
1 bunch broccolini, trimmed
Recipe
1.
Preheat the oven to 450˚. Put the potatoes
in a saucepan and cover with cold water; season with salt. Bring to a boil,
then reduce the heat to medium and simmer until tender, 15 minutes. Reserve ¼
cup cooking water, then drain the potatoes; return to the pot. Add the sour
cream, butter and reserved cooking water and mash with a masher or fork. Stir
in the chives and season with salt and pepper. Cover to keep warm.
2.
Meanwhile, place the chicken skin-side up on a
rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from
the oven.
3. Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the
thyme; brush on the chicken and push to the sides of the pan. Toss the
broccolini with the remaining 1 teaspoon olive oil in the middle of the pan;
season with salt and pepper. Bake until the chicken is cooked through and the
broccolini is tender, 10 minutes. Serve with the potatoes.
Nutrition: Per
serving: Calories 623; Fat 36 g (Saturated 15 g); Cholesterol 158 mg; Sodium
296 mg; Carbohydrate 33 g; Fiber 2 g; Protein 37 g
