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Lemon-Mustard Chicken with Chive Mashed Potatoes


Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Magazine

Nutritional Analysis
Per Serving
36 g
Saturated Fat:
15 g
158 mg
296 g
33 g

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Rate this recipe 4.4/5 (13 Votes)


  • 1 1/2 pounds Yukon gold potatoes, peeled and quartered
  • Kosher salt
  • 1/2 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 2 1/2 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


Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from


Step 1

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.

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