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.
I made this 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 the 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 make your choice.
- 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, brown it a bit and remove from oven proof skillet.
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 and it all cooks together for about 20 more minutes. The result is crispy potatoes and chicken that is almost effortless.
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 could leave them out. However, you’ll miss out on some of the best veggies you can imagine.
More WEEKNIGHT dinners
- Baked Spaghetti alla Vodka can be prepared in the time it takes the pasta to cook
- Tater Tot Casserole can be assembled in about 20 minutes
- Use prepared pizza dough and enjoy BBQ Cups
- Try simple Chicken with Mozzarella and a balsamic glaze
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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Lemon Mustard Chicken with Potatoes
- 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 red potatoes quartered
- 1 lb asparagus
- Preheat oven to 400º.
- In a small bowl, combine olive oil, mustard, lemon juice and zest and thyme. Using your fingers, rub this on the front ,back and under the skin of the chicken thighs. Sprinkle with salt and pepper.
- In a large oven proof skillet, melt butter over medium-high heat. Add chicken, skin side down, and sear on both sides for 2-3 minutes until golden brown. Remove to a plate.
- Add potatoes to skillet, mix with drippings and salt and pepper. Place in oven for 20 minutes, stirring occasionally until potatoes are cooked and slightly brown. Add asparagus and chicken and return to oven for about 20-25 minutes.