Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lemon, sliced
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
Feel free to get creative with substitutions! If you prefer chicken breasts, they work just as well. You can also swap out the baby potatoes for sweet potatoes for a different flavor profile.
Instructions
- Preheat your oven to 400°F. The first step in creating this delightful dish is ensuring your oven is properly heated for even cooking.
- In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, 1 teaspoon of thyme, garlic powder, salt, and pepper. Spread them out on a large baking sheet.
- In the same bowl, rub the chicken thighs with the remaining olive oil, thyme, salt, and pepper. Place them skin-side up among the potatoes.
- Add lemon slices on top of the chicken and potatoes for a burst of freshness. This little trick, learned from family dinners, adds a subtle brightness to the dish.
- Mix the chicken broth and Dijon mustard, then pour this mixture over the chicken and potatoes. This will keep everything moist and flavorful.
- Roast in the oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
- Let the dish rest for a few minutes before serving. This allows the flavors to marry beautifully, much like how my family would wait for everyone to gather around the table before digging in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International