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Dijon Chicken Thighs with Green Beans and Baked Potatoes
Servings
4 Servings
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons extra virgin olive oil divided
- Kosher salt
- 2 tablespoons honey
- ⅓ cup stone ground mustard
- 4 large or 6 small chicken thighs skin removed
- Freshly cracked black pepper
- 1 pound green beans
- 2 cloves garlic minced
Instructions
- Preheat oven to 425℉ with a sheet pan inside.
- Pierce each potato with a fork. Rub them with 1 tablespoon evoo and salt. Place potatoes on the sheet pan in the oven for 20 minutes.
- Combine honey, mustard, 1 tablespoon evoo, salt and pepper in a small bowl.
- Season the chicken generously on both sides with salt and pepper. Add to pan in the oven and roast for 20-25 minutes, until chicken begins to brown.
- Toss green beans with remaining evoo, garlic, salt and pepper and spread on sheet pan next to chicken and potatoes. Brush honey mustard sauce over chicken. Return to oven and roast another 15 minutes until chicken is cooked through and green beans are ready.
Nutrition
Nutrition Facts
Dijon Chicken Thighs with Green Beans and Baked Potatoes
Amount per Serving
Calories
496
% Daily Value*
Fat
20.9
g
32
%
Cholesterol
90
mg
30
%
Sodium
854
mg
37
%
Carbohydrates
50.7
g
17
%
Fiber
9
g
38
%
Sugar
12.7
g
14
%
Protein
24.9
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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