6 bone-in, skin-on chicken thighs (Note: I had boneless, skinless thighs and they worked just fine)
5 tsp. olive oil, divided
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
6 tbl. Dijon mustard (Note: I was out of Dijon and used spicy brown mustard)
1/4 cup shallots, minced
1 tsp. hot sauce
1-1/2 lbs. small new potatoes, halved
1 lb. green beans, trimmed
Preheat oven to 425 F.
Place potatoes and green beans in a single layer on an 18" x 12" rimmed baking sheet
Drizzle with 4 tsp. olive oil and sprinkle with half the salt and pepper.
In a small bowl, combine the mustard, shallots, hot sauce, and the remaining 1 tsp. olive oil. Mix well.
Sprinkle the chicken pieces with the remaining salt and pepper. Spread the mustard mixture on both sides of each chicken piece, then nestle the chicken pieces among the vegetables.
Note: I also sliced up an apple (next time I would use two) and spread the slices on one end of the pan to cook along with the chicken and vegetables.
Roast until the chicken is cooked through, reaching an internal temperature of 165 degrees, about 30-35 minutes; then broil for about 3-5 minutes until a deep golden brown. Garnish with parsley if desired. Serves 6.
Nutrition per serving in the original recipe, not counting the apple slices I added. There would be less fat if you used skinless thighs, as I did:
Total fat: 8.2 g.
Saturated fat: 1.6g.
Cholesterol: 47 mg.
Sodium: 429 mg.
Carbs: 25 g.
Dietary fiber: 4g.