| Ingredients |
| 3 |
lbs |
chicken thighs, with bone, skin removed |
| |
| ¼ |
cup |
mustard |
| ½ |
cup |
honey |
| 1 |
Tbsp |
chicken soup powder |
| ½ |
cup |
warm water |
| ¾ |
tsp |
salt |
| ⅛ |
tsp |
black pepper |
| 1 |
Tbsp |
dill, chopped |
| 1 |
each |
large onion, diced and caramelized |
| |
| 4 |
each |
medium potato, peeled & cut into large slices |
| |
| 4 |
Tbsp |
parsley chopped |
| |
|
| Preparation steps: |
- In a 10" x 12" pan, mix the marinade of mustard, honey, soup powder,
water, salt, black pepper, dill and caramelized onions.
Place the chicken thighs, bone-side up in the marinade. Cover with aluminum foil
and marinade in the refrigerator for 2-8 hours.
- Roast covered at 385° for 55 minutes.
- Remove pan from oven and set aside the chicken pieces.
- Arrange the cut potatoes on the bottom of the baking pan.
Arrange the chicken thighs on top of the potatoes bone-side down.
- Roast covered at 385° for additional 55 minutes.
30 Minutes into the roasting, pour liquids from the sauce to keep the chicken moist.
Serving: Garnish the chicken with parsley and serve with steamed rice.
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