Lemon-Mustard Chicken with Chive Mashed Potatoes

Recipe courtesy of Food Network Kitchen Recipe courtesy of Food Network Magazine Nutritional Analysis Per Serving Calories: 623 Fat: 36 g Saturated Fat: 15 g Cholesterol: 158 mg Sodium: 296 g Carbohydrate: 33 g

Lemon-Mustard Chicken with Chive Mashed Potatoes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

Directions

Preheat the oven to 450 degrees F. 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 1/4 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. Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven. 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

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