Recipe for baked chicken thighs in the oven with lemon mustard sauce. The meat is baked in the oven, greased with a mixture of mustard, lemon juice, garlic, thyme and olive oil. Then brought to readiness with broccoli. The dish is served with mashed potatoes cooked with sour cream, butter and chives. Nutritional information per serving: (4 total) Calories 623, total fats 36 g., saturated fats g., proteins 37 g., carbohydrates 33 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 50 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 chicken thighs on bones with skin (about 1,125 gr.)
- 675 gr. light-skinned yellow potato peeled rind and sliced into quarters
- 1 bunch broccoli, trim the ends
- 1/2 tbsp. sour cream
- 3 tbsp. l (45 gr.) Unsalted butter temperature
- 2 tbsp. l chopped onion cutter
- Freshly ground pepper
- 1 tbsp. l Dijon mustard
- Juice 1 Lemon
- 2 grated garlic cloves
- 1 tbsp. l extra virgin olive oil
- 1 tsp chopped fresh thyme
- Coarse salt
Recipes with similar ingredients: chicken thighs, yellow potatoes, broccoli, Dijon mustard, chives, sour cream, lemon juice, garlic, thyme
Recipe preparation:
- Preheat the oven to 230 degrees. Put the potatoes in pan and pour cold water, salt. Bring to a boil then reduce heat to medium and cook for 15 minutes until soft potatoes. Pour 1/4 tbsp. water in a measured capacity, the rest drain, return the potatoes to the pan. Add sour cream, butter, pepper and liquid left. Mash potatoes with a press or fork, stir in the onion and add salt and pepper over to taste. Cover the mashed potato with a lid so that the dish remains warm.
- Meanwhile, put the chicken thighs on the baking sheet with the skin up, salt and pepper. Bake for 20 minutes, then remove from the oven.
- Combine mustard, lemon juice, garlic, 2 tsp. olive oils and thyme. Lubricate the meat with the mixture and put it on the edges of the pan. Mix broccoli with the remaining 1 tsp. olive butter and put in the center of the pan, salt and pepper. Bake 10 minutes until chicken thighs are tender and broccoli is soft. Serve with mashed potatoes.
