Frango assado suculento com mostarda de Dijon e ervas

Ingredientes

• 4 chicken leg quarters (about 3 1/2 pounds total)
• Kosher salt and freshly ground black pepper
• 2 tablespoons Dijon mustard (smooth or whole grain)
• 2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
• 2 tablespoons extra virgin olive oil
• 4-6 medium carrots (peeled and chopped into 1/2-inch thick rounds)
• 6-8 baby new potatoes (red or yellow) (1-inch diameter, sliced in half)
• 1 onion (yellow or red) (halved and thickly sliced)
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped parsley

Modo de preparo

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Pat the chicken pieces dry with a paper towel. Sprinkle salt and pepper evenly on both sides — don't be afraid to be generous because this step adds flavor to the chicken!

3. 3

   Combine the mustard, thyme and 1 tablespoon of the olive oil in a small bowl. Brush the mixture evenly over the skin side of the chicken.

4. 4

   Put the carrots, potatoes and onion slices on a rimmed baking sheet that's just large enough to hold the chicken and vegetables snugly —10 x 15-inches is a good size. Drizzle with the remaining tablespoon olive oil, sprinkle with a pinch each of salt and pepper and toss to coat. Spread the vegetable out evenly over the surface of the pan.

5. 5

   Arrange the chicken quarters skin-side down on top of the vegetables, nestling them in so that some of the vegetables are exposed and some are tucked under the chicken.

6. 6

   Bake 20 minutes. Flip the chicken over so it's skin-side up and rotate the pan Bake for another 20-25 minutes, until the chicken skin is golden brown and crusty and the vegetables are tender.

7. 7

   Pour the vinegar into the pan around the vegetables. Sprinkle the parsley over the top and serve.