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Dijon Chicken, Potato and Green Bean Bake
Rachel Kim

Dijon Chicken, Potato and Green Bean Bake

Chicken thighs, baby potatoes and green beans can share a pan when the potatoes are cut small and the beans go in later. The mustard broth runs underneath instead of forming a heavy sauce. Give the chicken pieces breathing room on top so their edges roast rather than steam pale.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 3/4 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 1 1/2 lbs baby gold potatoes quartered
  • 3 tbsp Dijon mustard
  • 3/4 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 12 oz fresh green beans trimmed

Method
 

  1. Heat the oven to 425°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Add the chicken and potatoes to the dish, then stir in the mustard, broth, garlic powder, salt and black pepper until coated.
  3. Spread the chicken pieces over the potatoes, cover tightly with foil and bake for 30 minutes.
  4. Uncover, stir in the green beans and return the chicken to the top of the mixture.
  5. Bake uncovered for 20 to 25 minutes, until the chicken reaches 165°F, the potatoes yield to a knife and the beans are browned at the tips.
  6. Rest for 5 minutes before spooning the mustardy pan juices over each serving.