Poulet au miel et à la moutarde avec pommes de terre au four

Ingrédients

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/4 cup olive oil
• 4 cloves garlic (minced)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper (freshly ground)
• 2 tablespoons freshly parsley (chopped)
• 6 chicken thighs (boneless and skinless)
• 1 large onion (cut in quarters)
• 2 large carrots (peeled and cut in 1-inch pieces)
• 4 large potatoes (peeled and cut in 1-inch pieces, such as Yukon gold)
• 1/4 cup olive oil
• 2 sprigs fresh thyme (chopped)
• salt and pepper (to taste)

Préparation

1. 1

   Preheat the oven to 400°F.

2. 2

   In a large bowl, add the mustard, honey, olive oil, garlic, salt, pepper, parsley and whisk well. Add the chicken and toss well with the dressing. Cover the bowl with plastic wrap and refrigerate until ready to use.

3. 3

   Add the onion, carrots, potatoes to a large Dutch oven or oven safe skillet. Drizzle the olive oil over the veggies and season with fresh thyme and salt and pepper. Toss everything well.

4. 4

   Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 20 minutes.

5. 5

   Remove the skillet from the oven and place the marinated chicken thighs on top of the veggies. If there's leftover dressing brush over the chicken generously.

6. 6

   Transfer the skillet back to the oven, uncovered and bake for another 30 to 45 minutes or until the chicken is cooked through and the vegetables are fork tender. The chicken is cooked when an inserted thermometer registers at 165°F.

7. 7

   Garnish with parsley and serve.