s MUSTARD-HER-CRUSTED CHICKEN AND VEGETABLES ****
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s MUSTARD-HER-CRUSTED CHICKEN AND VEGETABLES ****
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Ingredients
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Instructions *** 1-17-22 very good *** Ingredients ½ cup grated Parmesan cheese 1 tablespoon minced fresh thyme 2 teaspoons minced fresh rosemary 1½ teaspoons kosher salt ½ teaspoon ground black pepper ? cup Dijon mustard 4 skinless chicken drumsticks 4 bone-in skinless chicken thighs ½ pound fingerling potatoes, halved lengthwise 4 medium carrots, peeled and sliced diagonally ½ inch thick 1 lemon, cut into 6 wedges 4 cloves garlic, crushed ½ cup chicken broth Garnish: fresh rosemary Instructions Preheat oven to 425°. In a large bowl, stir together Parmesan, thyme, rosemary, salt, and pepper. Brush mustard onto all chicken pieces. Dredge chicken pieces in Parmesan mixture to coat. In a 12-inch ovenproof skillet, arrange potatoes, carrots, lemon, and garlic; pour broth onto vegetables. Place chicken on vegetables. Bake until chicken is golden brown, an instant-read thermometer inserted in thickest portion of chicken thigh registers 165°, and vegetables are tender, 25 to 30 minutes. Garnish with rosemary, if desired. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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