Mustard Roast Chicken with Roasted Beets and Crushed Potatoes
This roasted dish pairs chicken thigh, bone-in skin-on with potatoes, baby, beets, peeled and cut into wedges and whole-grain mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
208g chicken thigh, bone-in skin-on252 kcal
208g potatoes, baby160 kcal
173g beets, peeled and cut into wedges76 kcal
16g canola oil141 kcal
17g whole-grain mustard12 kcal
10g lemon juice3 kcal
5g garlic, minced7 kcal
2g fresh thyme2 kcal
1g salt and black pepper0 kcal
Cooking instructions
beetscanola oilsalt and black pepper
Heat oven to 425F. Toss beets with half the oil, salt, and pepper; roast on a sheet pan for 15 minutes.
potatoessalt and black pepper
Toss potatoes with a pinch of salt; add to the pan and roast 20 minutes more until tender.
chicken thighcanola oilsalt and black pepper
Pat chicken dry and season with salt and pepper. Sear skin-side down in an oven-safe skillet with remaining oil over medium-high heat for 4-5 minutes until deeply golden.
chicken thighwhole-grain mustard
Flip chicken, brush with whole-grain mustard, and transfer skillet to the oven. Roast 12-16 minutes until cooked through.
potatoeslemon juice
Lightly crush the roasted potatoes with the back of a spoon, then toss with lemon juice.
chicken thighpotatoesbeetslemon juice
Plate chicken with roasted beets and crushed potatoes, scraping any pan juices over the top.
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Sear skin-side down in an oven-safe skillet with remaining oil over medium-high heat for 4-5 minutes until deeply golden. Flip chicken, brush with whole-grain mustard, and transfer skillet to the oven. Roast 12-16 minutes until cooked through. Lightly crush the roasted potatoes with the back of a spoon, then toss with lemon juice. Plate chicken with roasted beets and crushed potatoes, scraping any pan juices over the top.","cookingInstructions":["Heat oven to 425F. Toss beets with half the oil, salt, and pepper; roast on a sheet pan for 15 minutes.","Toss potatoes with a pinch of salt; add to the pan and roast 20 minutes more until tender.","Pat chicken dry and season with salt and pepper. Sear skin-side down in an oven-safe skillet with remaining oil over medium-high heat for 4-5 minutes until deeply golden.","Flip chicken, brush with whole-grain mustard, and transfer skillet to the oven. 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