Name: Baked chicken thighs with potatoes and a cream-and-mustard sauce on one sheet pan
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 kg chicken thighs (ideally with skin and bone); 1,5 kg potatoes, peeled and cut into pieces approx. 3 cm; 3 tablespoons olive oil; 1 medium onion, sliced into rings; 4 cloves garlic; 1 bunch fresh rosemary (or 2 teaspoons dried); Salt and freshly ground black pepper; 200 ml chicken stock (or water); 150 ml whipping cream (min. 30 %); 1 tablespoon Dijon mustard; 50 g grated Parmesan; Fresh parsley; Lemon wedges

Preheat the oven to 200 °C (convection 180 °C). Put the potatoes into a bowl, add 2 tablespoons of olive oil, salt, pepper and 1 crushed clove of garlic. Mix everything well and spread on a large baking sheet or roasting dish so the potatoes are not packed tightly. This way they will roast, not steam, and will turn a beautiful golden brown.

Pat the chicken thighs dry with a paper towel. Salt and pepper them on both sides, then lightly spread them with mustard. Add the remaining 2 cloves of garlic, chopped rosemary and the rest of the olive oil.

Place the thighs directly on the potatoes, arrange the onion rings around them. Carefully pour the chicken stock into the spaces between the potatoes. Do not pour over the skin so it stays crispy.

Put the sheet into the oven and bake for about 50 minutes. After 30 minutes baste the meat with the pan juices. If the surface is browning too quickly, loosely cover the sheet with foil and finish the last 10 minutes uncovered. Doneness check: The chicken must have an internal temperature of at least 74 °C. If you don't have a thermometer, the juices when pierced must be clear and the meat should come away from the bone easily.

Temporarily remove the finished thighs and potatoes. Add the cream, Parmesan and possibly a little more mustard to the pan juices on the sheet. Heat briefly (2–4 minutes) until the sauce thickens. Season with salt and pepper as needed.

Put the potatoes on a plate, add a chicken thigh and pour the sauce over everything. Sprinkle with chopped parsley and serve with lemon.

Baked chicken thighs with potatoes and a cream-and-mustard sauce on one sheet pan

Baked chicken thighs with potatoes and a cream-and-mustard sauce on one sheet pan

For 4 serving

Ingredients

For the sheet pan:

For the sauce:

To finish (optional):

Preparation procedure

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