Best Lemon Mustard Chicken With Almonds Recipes

Lemon-Mustard Chicken with Chive Mashed Potatoes image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds Yukon gold potatoes, peeled and quartered
Kosher salt
1/2 cup sour cream
3 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
Freshly ground pepper
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 tablespoon dijon mustard
Juice of 1 lemon
2 cloves garlic, grated
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 bunch broccolini, trimmed

Steps:

Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.
Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.

Mustard Lemon Chicken image

Provided by Pismo

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

Steps:

Combine lemon juice, oil, mustard, sugar, salt and pepper.
Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
Refrigerate, covered 30-45 minutes, turning once.
Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
Turn and baste every 5 minutes while cooking.