Mustard chicken thighs with rosemary potatoes from Food Network Magazine, December 2014 (page 134)

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Notes about this recipe

  • Eat Your Books

    Can substitute green peppers for red peppers.

  • JimCampbell on January 22, 2025

    This was ok. A 3 out of 5. As the previous note mentioned, not much mustard flavor. If we were to make it again we'd let the chicken sit in the marinade for awhile. We'd also consider boiling and reducing the marinade to a sauce consistency for adding at the table. 450 degrees at 35 minutes made for a very juicy thigh and lightly golden skin. We could not taste the rosemary in the roasted potatoes. Next time we'd sprinkle fresh rosemary on before presentation. The roasted fingerling potato and red bell pepper combination was very good. Nice sweetness. Pull the potatoes at 25 minutes so the red bell pepper strips do not burn. The recipe is available online. Search Food Network and the title.

  • kaityblueeyes on October 21, 2022

    Pretty good and simple. Flavor was milder than I was expecting. Cooked the chicken 5 mins more than written for crispy skin.

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