If you can’t find peewee or fingerling potatoes, cut Yukon golds into 1-inch pieces instead.
Mustard Chicken Breasts with Brussels Sprouts and Potatoes
This easy mustard chicken recipe scratches the “roast chicken and potatoes” itch in half the time. Serve it plain or with a simple green salad, and try subbing bone-in, skin-on thighs for the breasts.
3 tablespoons Dijon mustard
1 tablespoon vegenaise (or regular mayo)
1 tablespoon olive oil
1 clove garlic, grated
1 teaspoon finely chopped thyme leaves
1 teaspoon kosher salt
½ teaspoon black pepper
4 small bone-in, skin-on chicken breasts
1 pound brussels sprouts, large ones cut in half
1 pound peewee or small fingerling potatoes
2 tablespoons olive oil
salt and pepper to taste
Preheat the oven to 400°F.
1. In a small bowl, whisk together the first 7 ingredients.
2. Place the chicken breasts on a rimmed (18×13-inch) half sheet pan and use your hands to slather each one all over with the mustard sauce, being sure to get as much under the skin as possible.
3. In a large bowl, toss the brussels sprouts and potatoes with the remaining two tablespoons of olive oil and season generously with salt and pepper.
4. Transfer the veggies to the baking sheet, making sure that they’re spread out in an even layer.
5. Pop in the oven and roast for 40 minutes, or until the veggies are beautifully browned and the chicken breasts have reached an internal temperature of 165°F.