Name: Lemon Mustard Chicken with Potatoes
Prep time: 10 min
Cook time: 40 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 2 tablespoons dijon mustard; 2 tablespoons lemon juice; zest of 1 lemon; ½ teaspoon dried thyme; 8 chicken thighs (bone in with skin on); 2 tablespoons butter; 2 cups baby potatoes (quartered); 1 lb asparagus

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Lemon Mustard Chicken with Potatoes is a QUICK and EASY dinner with crispy chicken and potatoes roasted in the oven. It takes just 10 minutes to prep. Perfect for a weeknight dinner.

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A skillet of roasted chicken with potatoes — Lemon Mustard Chicken with Potatoes

I made lemon mustard chicken with potatoes after returning from vacation, trying to find something to make in a hurry. I haven’t done a Ten-Minute Tuesday dish since Natalie went back to college, but I’m back with this wonderful chicken dish with vegetables cooked right along with the chicken. I was inspired by a steak I had on vacation that was covered with a delicious mustard cream sauce. It made me want to experiment more with mustard. I’m not a yellow mustard fan, the country Dijon type is more to my liking.

What is the difference in MUSTARDS

Sometimes the mustard section in the grocery can be overwhelming. So here is a quick guide to help you choose.

Yellow mustard: The most common American type, great for corndogs and burgers. It’s made of finely ground mustard seeds, vinegar and tumeric. This is the mildest.
Dijon mustard: It’s made with wine rather than vinegar and brown mustard seeds for a stronger and more pungent taste. Great for sauces and salad dressings.
Whole Grain mustard: Made with brown and black mustard seeds that are just barely ground so the texture is thick and the flavor is strong and packs a punch. This is my husband’s favorite which has a very strong mustard taste.
Country Dijon mustard: This is a hybrid between a whole grain and a Dijon mustard. The texture is slightly thick but it is still a fairly mild mustard.

How do you MAKE chicken and roasted potatoes

Step 1: For this quick one pot recipe, you mix mustard, olive oil, lemon juice and thyme together and rub it onto the chicken.

Step 2: Brown the chicken in a hot skillet until golden brown about 5 minutes.

Step 2: Add the potatoes to the now empty skillet and roast them in the oven for about 20 minuets. This allows the mustard chicken juice to absorb into the potatoes as they bake.

Step 3: When the potatoes are about done, the chicken is added back to the pan along with some asparagus, completely optional, and it all cooks together for about 20 more minutes. The result is crispy potatoes and chicken that is almost effortless.

A serving of roasted chicken and potatoes — Lemon Mustard Chicken with Potatoes

Rubbing the mustard into the chicken and then searing it, locks in the flavor so that the chicken is mouth watering. If you don’t want the vegetables, you can leave them out. However, you’ll miss out on some of the best veggies you can imagine.

A skillet of lemon mustard chicken with potatoes — Lemon Mustard Chicken with Potatoes and Asparagus

More WEEKNIGHT dinners

Baked alla vodka can be prepared in the time it takes the pasta to cook
Tex-Mex tater tot casserole can be assembled in about 20 minutes
Use prepared pizza dough and enjoy barbecue cups
Try baked rice with Italian sausage

Chicken dishes you’ll love

If you make Lemon Mustard Chicken with Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.

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Adapted from Damn Delicious