Ingredient: Grainy Mustard

Mustard and Herb Chicken Thighs

Mustard and Herb Chicken Thighs
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Servings
2
Servings
2
Mustard and Herb Chicken Thighs
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine the mustard, olive oil, garlic , herbs, and agave in a small bowl. Note: I used equal amounts of dried sage, rosemary, and thyme for the herbs. If you use fresh, double the amount.
  2. Line a large sheet pan with foil and spray lightly with cooking spray. Heat oven to 425 degrees.
  3. Lay the chicken thighs bone side down on the pan. Spread the mustard mixture evenly on the tops of each thigh. Toss the sweet potato and red onion with 1/2 tablespoon of olive oil. Season with salt, pepper and garlic powder to taste. Nestle these around the chicken thighs. Roast for 20 minutes.
  4. Toss the broccoli with the remaining olive oil and season to taste with salt, pepper, and garlic powder. Add to the sheet pan, placing them evenly around the rest of the ingredients.
  5. Roast another 20 minutes or so until the chicken is cooked through and the vegetables are tender. Divide between two plates and serve.
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Potato and Green Bean Salad


Potato and Green Bean Salad
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Servings
4
Servings
4
Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a good amount of salted water to boiling in a large pot. Add the green beans and return to a boil. Cook 2-3 minutes until they are just barely tender crisp. Remove with slotted spoon and place in an ice water bath.
  2. Add the potatoes into the same pot and cook until tender 10 -12 minutes. Drain and rinse under cold water. Spread them out on a dish towel to dry and cool slightly.
  3. Cut the potatoes in half and put them in a large mixing bowl. Add the green beans to the bowl along with the onions.
  4. In a jar combine the olive oil, vinegars, mustard, garlic, and lemon juice. cover tightly and shake until well blended.
  5. Pour the dressing over the vegetables and toss to coat everything. Taste and add salt and pepper if needed. Cover and refrigerate for several hours to let the flavors blend.
  6. Remove salad from refrigerator an hour or so before serving. The flavor is best at almost room temperature.
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