Bistro-Style Dijon Chicken Thighs with Herbed Potatoes

Name: Bistro-Style Dijon Chicken Thighs with Herbed Potatoes
Total time: 50 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 each bone-in skin-on chicken thighs; 3 each yellow potatoes; 3.5 tbsp Dijon mustard; 4 clove garlic cloves; 1 tsp dried thyme; 0.75 tsp dried rosemary; 2 tbsp olive oil; 1.5 tbsp butter; 0.75 cup chicken broth; 1 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh parsley

⏱ 50 min

🍽 Serves 4

≈ $9.20 ($2.30/serving)

novice

Why this fits a family on a budget

At $9.20, this is a steal that leaves you $90+ for three more dinners, and it uses chicken you've got on hand with pantry staples like garlic and mustard—no special shopping needed.

Ingredients

• 4 each bone-in skin-on chicken thighs

• 3 each yellow potatoes

• 3.5 tbsp Dijon mustard

• 4 clove garlic cloves

• 1 tsp dried thyme

• 0.75 tsp dried rosemary

• 2 tbsp olive oil

• 1.5 tbsp butter

• 0.75 cup chicken broth

• 1 tsp salt

• 0.25 tsp black pepper

• 2 tbsp fresh parsley

Instructions

1. Preheat your oven to 425°F. While it heats, cut the 3 yellow potatoes into 1-inch chunks and mince the 4 garlic cloves.

2. Pat the 4 chicken thighs completely dry with paper towels — this helps the skin get crispy. Season both sides generously with the 1 tsp salt and 0.25 tsp black pepper.

3. In a small bowl, mix the 3.5 tbsp Dijon mustard, minced garlic, 1 tsp dried thyme, and 0.75 tsp dried rosemary together until combined.

4. Heat an oven-safe skillet or cast-iron pan over medium-high heat for about 2 minutes. Add the 2 tbsp olive oil and 1.5 tbsp butter and let the butter melt.

5. Place the 4 chicken thighs skin-side DOWN into the hot pan. Cook without moving them for 5–6 minutes until the skin is deeply golden brown and releases easily from the pan.

6. Flip the chicken thighs skin-side up. Spread the Dijon-herb mixture evenly over the top of each thigh using the back of a spoon.

7. Scatter the potato chunks around the chicken in the pan. Pour the 0.75 cup chicken broth into the bottom of the pan (not over the chicken). Drizzle the potatoes with a little olive oil and season with a pinch of salt.

8. Transfer the skillet to the preheated 425°F oven and roast for 28–32 minutes, until the chicken skin is deep golden and crispy and a meat thermometer reads 165°F at the thickest part. The potatoes should be fork-tender.

9. Remove from the oven and let rest for 5 minutes. Sprinkle the 2 tbsp fresh parsley over everything before serving.

Contains: dairy. Always double-check labels for your household's allergies.

Cost is a national-average estimate and varies by store and region.

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This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.

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