# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon sweet paprika
06 - 1 teaspoon dried thyme
07 - 2 cloves garlic, minced
08 - 1/2 cup low-sodium chicken broth
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon whole grain mustard
→ Mustard Mash
11 - 2 pounds Yukon Gold potatoes, peeled and chopped
12 - 1/2 cup milk
13 - 3 tablespoons unsalted butter
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon whole grain mustard
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry. Rub with olive oil, salt, black pepper, sweet paprika, dried thyme, and minced garlic until evenly coated.
03 - Heat a large ovenproof skillet over medium-high heat. Sear chicken thighs, skin-side down, for 4 minutes until golden brown. Flip and sear for an additional 2 minutes.
04 - In a mixing bowl, whisk together chicken broth, Dijon mustard, and whole grain mustard. Pour mixture around the chicken in the skillet.
05 - Transfer skillet to the oven and roast chicken for 25 to 30 minutes, until internal temperature reaches 165°F. Baste chicken once with the pan juices while cooking.
06 - Meanwhile, add potatoes to a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat and simmer for 15 to 18 minutes until potatoes are fork-tender.
07 - Drain potatoes and return to pot. Add milk, unsalted butter, Dijon mustard, whole grain mustard, salt, and black pepper. Mash until creamy and smooth using a potato masher or ricer.
08 - Taste mashed potatoes and adjust seasoning with additional salt or pepper as needed.
09 - Serve roasted chicken thighs over generous scoops of mustard mash. Spoon pan sauce over chicken and garnish with chopped fresh parsley.
