Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings
It is my pleasure to share this recipe with you today! Oh, man, this recipe is a must-try! As perfect as this recipe already is, feel free to add more ingredients if you prefer. Serve these delicious chicken thighs with a salad, and you have yourself a meal to remember! Have a great day, friends. Enjoy!
Ingredients:
6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)
2 tbsp Dijon mustard
Juice of 1 lemon
2 tsp paprika
4 tbsp olive oil
1 ½ pounds baby potatoes
1 red onion, cut into 8 wedges
6 garlic cloves. smashed
½-pint cherry tomatoes
A handful of thyme sprigs
Leaves from 3 to 4 parsley sprigs, for garnish
Directions:
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Remove any excess fat from the chicken thighs, then season them with salt and pepper.
In a large mixing bowl, add the mustard, paprika, lemon juice, 2 tbsp of oil, salt, and pepper. Stir until well blended.
Put the chicken thighs into the mixing bowl, then toss until well coated. Let it marinate for a couple of minutes.
Slice the potatoes into two.
Slice the peeled onions into small pieces.
Slice the cherry tomatoes into two.
Add the onion, potatoes, salt, pepper, 2 tbsp of oil, and garlic into a 9×13-inch baking pan, then toss until well combined.
Arrange the chicken thighs on top of the veggies and spoon the sauce over.
Place the pan inside the preheated oven and bake the chicken thighs for about 30 minutes.
Arrange the tomatoes over the chicken thighs.
Bake for 30 minutes or until the tomatoes are soft.
Remove from the oven and let the chicken thighs rest for a few minutes at room temperature.
Serve with crusty bread or with a salad. Enjoy!
Nutrition Facts:
Calories 630 | Total Fat 37g 47% | Saturated Fat 9g 47% | Cholesterol 250mg 83% | Sodium 489mg 21% | Total Carbohydrate 30g 11% | Dietary Fiber 4g 14% | Total Sugars 3g | Protein 50g | Vitamin C 28mg 138% | Calcium 61mg 5% | Iron 4mg 21% | Potassium 1256mg 27%
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