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    Tills-Hart Recipes

    MUSTARD-ROSEMARY CHICKEN WITH CARROTS AND POTATOES

    Chicken
    Dinner
    ​

    SERVES 4

    porsiyonlar

    -

    toplam süre
    Yemek Yapmaya Başla

    Malzemeler

    12 thin carrots, greens trimmed but left intact

    1 tablespoon plus 1 teaspoon extra-virgin olive oil

    ¼ teaspoon coarse salt

    ¼ cup Dijon mustard

    4 garlic cloves, minced

    1½ teaspoons chopped fresh rosemary, plus 3 sprigs

    4 skinless chicken thighs (3½ ounces each)

    4 skinless chicken drumsticks (6 ounces each)

    8 baby Yukon Gold or Red Bliss potatoes(8 ounces), halved

    1 lemon, halved

    Freshly ground pepper

    Yöntemler

    1. Preheat oven to 425°. Toss together carrots, 1 teaspoon oil, and ⅜ teaspoon salt in a bowl. Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramel- ize, 10 to 15 minutes.

    2. Meanwhile, combine mustard, garlic, chopped rosemary, and 2 teaspoons oil in another bowl. Rub mixture over chicken pieces to coat. Toss together remaining teaspoon oil and the potatoes in a bowl. Sprinkle with remaining 1/8 teaspoon salt.

    3. Remove baking sheet from oven, and add chicken, potatoes, and rosemary sprigs to carrots. Bake until chicken is slightly golden and an instant-read thermometer inserted into the thickest part registers 165°, about 45 minutes. Squeeze lemon on top, and season with pepper.

    PuanOrtalama: 4.0

    SERVES 4

    porsiyonlar

    -

    toplam süre
    Yemek Yapmaya Başla

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    Malzemeler

    12 thin carrots, greens trimmed but left intact

    1 tablespoon plus 1 teaspoon extra-virgin olive oil

    ¼ teaspoon coarse salt

    ¼ cup Dijon mustard

    4 garlic cloves, minced

    1½ teaspoons chopped fresh rosemary, plus 3 sprigs

    4 skinless chicken thighs (3½ ounces each)

    4 skinless chicken drumsticks (6 ounces each)

    8 baby Yukon Gold or Red Bliss potatoes(8 ounces), halved

    1 lemon, halved

    Freshly ground pepper

    Yöntemler

    1

    1. Preheat oven to 425°. Toss together carrots, 1 teaspoon oil, and ⅜ teaspoon salt in a bowl. Spread out evenly on a rimmed baking sheet, and bake until carrots begin to soften and caramel- ize, 10 to 15 minutes.

    2

    2. Meanwhile, combine mustard, garlic, chopped rosemary, and 2 teaspoons oil in another bowl. Rub mixture over chicken pieces to coat. Toss together remaining teaspoon oil and the potatoes in a bowl. Sprinkle with remaining 1/8 teaspoon salt.

    3

    3. Remove baking sheet from oven, and add chicken, potatoes, and rosemary sprigs to carrots. Bake until chicken is slightly golden and an instant-read thermometer inserted into the thickest part registers 165°, about 45 minutes. Squeeze lemon on top, and season with pepper.