Dijon mustard is one of my favorite condiments. It is a combination of mustard seeds and white wine vinegar. I love it on so many things. I’m certainly team mustard over ketchup, or any other condiment. Originating in France, this tangy, savory condiment pairs so well with chicken, pork, and even fish. It’s a great base for a quick easy marinade.

Since I decided to go the fancy French route with the chicken, I thought what better than Herbs de Provence potatoes to go along with it. These delicate herbs are so savory and beautiful–thyme, basil, oregano, tarragon, rosemary, fennel, and lavender to name a few make up this blend. Typical to the South of France, these aromatic herbs are a great addition to any meat or roasted vegetable. Actually, it’s even great on pizza!

Chicken and potatoes, paired with simple asparagus to complete the dish, it just couldn’t be any easier. The best part is that every component is roasted in the oven. Super simple and no messy cleanup. Winner winner, chicken dinner! Let’s eat.

Here is the recipe:

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Servings: 3

Ingredients:

• 6 small chicken thighs, skinless/boneless (3 medium chicken breast work too)
• ⅓ cup rice wine vinegar
• ⅓ cup dijon mustard
• 2 Tbsp brown sugar
• ½ Tbsp garlic powder
• ½ Tbsp salt (plus more for potatoes/asparagus)
• ½ Tbsp black ground pepper (plus more for potatoes/asparagus)
• 1-2 Tbsp of Herbs de Provence
• A drizzle of olive oil
• 3 Tbsp of canola oil
• 5 large russet potatoes, washed and peeled
• A fresh asparagus bunch (about 20 to a bunch), ends trimmed

To prep the marinade & chicken:

1. In a gallon sized Ziploc bag, place the chicken thighs (make sure they have been thawed out in the refrigerator), dijon mustard, rice wine vinegar, brown sugar, garlic powder, salt, black ground pepper.
2. Seal the Ziploc bag and give it all a quick toss to mix the ingredients and coat the chicken thighs.
3. Place the marinating chicken in the refrigerator for 30-45 minutes.

Directions for the chicken:

1. Preheat the oven to 450° F.
2. Place the marinated chicken thighs on a baking sheet lined with parchment paper.
3. Roast for 38 minutes.
4. Take the baking sheet out of the oven and let it rest for 5 minutes before serving.

To prep the Herbs de Provence potatoes:

1. Using a mandoline with the blade set at ⅛ “ (3mm), slice each potato. If you do not have a mandoline, carefully slice the potatoes with a knife to the above mentioned thickness (or approximate).
2. Place the sliced potatoes on a baking sheet lined with parchment paper.
3. Coat the potato slices with the canola oil, salt, black ground pepper, and Herbs de Provence. Give them a quick toss to evenly coat the potatoes on both sides. Then arrange them on the baking pan in a grid pattern.

Directions for the Herbs de Provence potatoes:

1. In the 450° preheated oven, place the baking sheet in the center rack and roast the potatoes for 22-25 minutes. Keep a close eye out on them. They are sliced so thin they may burn quickly. However, a golden crispy crust on the outer rim is good.
2. Take the baking sheet out of the oven. If you’d like sprinkle a dash of the Herbs de Provence over the potatoes when ready to serve.

To prep the Asparagus:

1. Cut off about 2” of stem of the asparagus. Place them in a shallow bowl or plate and drizzle them with olive oil, salt, and black ground pepper to taste.
2. Place them on a small baking sheet lined with parchment paper. They roast quickly, so I do not recommend placing them on the same sheet as the potatoes.

Directions for the asparagus:

1. In the 450° F preheated oven, place the baking sheet in the center rack and roast the asparagus for 15 minutes.
2. Take the baking sheet out of the oven and let them rest until ready to serve.
3. Drizzle with more salt, black ground pepper and olive oil to taste.