Crispy on the outside and succulently juicy on the inside!

Initially, I bought the chicken thighs alongside a tray of drumsticks to make Oven Fried Chicken for a pool party over the weekend. But the weather turned out not so great. So, I decided to make two different meals on two separate nights. Last night, I made Garlic & Whole Grain Mustard Chicken with Yukon Gold Potato Wedges that came out crispy on the outside and succulently juicy on the inside!

Garlic & Whole Grain Mustard Chicken with Yukon Gold Potato Wedges

The Ingredients

3 medium sized Yukon Gold Potatoes, cut into 8 wedges each

4 heaped teaspoons Whole Grain Mustard

4 cloves Garlic, minced

1/4 cup Extra Virgin Olive Oil

Salt and pepper

4 Chicken Thighs, skin on

4 sprigs Fresh Rosemary

First, pre-heat the oven to 450°F and place a large cast iron skillet in it. Next, drown the potato wedges into a pot of water and bring it to a boil. The potatoes need to be par boiled and not entirely cooked. Once done, remove from heat and drain. Then, set aside.

Whilst the potatoes are being par boiled, prep the chicken thighs by first mixing the marinade ingredients (whole grain mustard, garlic, extra virgin olive oil, salt and pepper) into a large enough bowl to fit all the chicken. Whisk and taste for seasoning before adding the chicken thighs and coat it well.

Next, remove the heated skillet from the oven and place it on the stove over medium to medium high heat. Place the chicken thighs, skin side down first for approximately 2-3 minutes until you get a nice, golden brown on the skin. Then, turn it over and cook for another 2 minutes on the other side. Once done, remove and set aside.

In the same skillet, add the par boiled potatoes and any remnants of the marinade. Using a large flat spatula, carefully scoop all the goodness from the pan and mix them well with the potato wedges. At this point, be sure to spread the potatoes into a single layer (for it to get perfectly brown and crispy at the end) before laying the chicken thighs onto the potatoes. Then, place the sprigs of rosemary on top and into the oven for 30 minutes!

When time is up, remove the skillet from the oven, check to make sure (with a meat thermometer) that the inside temperature is at least 165°F. If not, return the skillet to the oven for another 2-5 minutes. If it is, then your chicken is cooked and ready to be served! Well, maybe you want to let it cool for a bit to let the juices redistribute like you’d do with other meats and then serve! 😉 🙂

Seriously, this dish is so divine, I’d do it again and again and again! ENJOY!!!

By the way, this was only good for 2! 😀

Garlic & Whole Grain Mustard Chicken with Yukon Gold Potato Wedges

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