An easy weeknight dinner packed with flavor. Dipping the chicken thighs in a mixture of mustard and wine is a game changer! Roast the chicken and potatoes and serve on a bed of greens — use frisée, romaine, or green leaf lettuce dressed with the mustard vinaigrette. I often add sliced raw sugar snap peas and alfalfa sprouts to the greens for some crunch. Serves 4.
Recipe
2 garlic cloves
2 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
1 c. panko
1 T. grated lemon zest
olive oil
1 T. unsalted butter, melted
3 T. Dijon mustard
1/4 c. dry white wine
4 large boneless, skinless chicken thighs
1 lb. fingerling potatoes, halved lengthwise (or petite potatoes, halved)
salad greens - frisee, green leaf lettuce, or romaine
Mustard Vinaigrette:
1/4 c. minced shallots
1/4 c. apple cider vinegar
1/2 c. olive oil
1 T. Dijon mustard
Kosher salt and freshly ground black pepper
Preheat the oven to 375-degrees. Place the garlic, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor and process until the garlic is finely minced. Add the panko, lemon zest, 1 T. olive oil, and butter and pulse a few times to moisten the panko. Pour into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the top side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press about an extra tablespoon of remaining crumbs onto the chicken. Any leftover crumbs can be added to the potatoes.
Place the potatoes, any remaining panko mixture, 1 T. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both the chicken and potatoes together for 35 to 40 minutes.
Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the greens with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan.
For the vinaigrette, place the shallots, vinegar, olive oil, mustard, 1/2 tsp. salt and 1/4 tsp. pepper in a small bowl and whisk until emulsified.
— Ina Garten, Food Network