Double-the-Mustard Chicken with Potatoes and Greens
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tbsp. dijon mustard
- 1/2 cup parsley leaves
- 1 garlic clove, finely grated
- 3 tbsp. fresh lemon juice
- 2 tbsp. plus 2 tsp. honey
- 1/3 cup plus 3 tbsp. extra-virgin olive oil, divided
- 4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
- 2 1/2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 1 1/2 lb. baby yukon gold potatoes, halved
- 4 rosemary sprigs
- 4 tsp. whole grain mustard
- 1 small head of frisã©e or 1/2 small head of escarole, trimmed, torn into bite-size pieces
- Carbohydrate 46 g(15%)
- Cholesterol 320 mg(107%)
- Fat 84 g(129%)
- Fiber 6 g(23%)
- Protein 61 g(122%)
- Saturated Fat 19 g(96%)
- Sodium 1402 mg(58%)
- Calories 1182
Preparation Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes. Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée. Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
Preparation Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes. Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée. Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
