Try this Brown Sugar and Beer mustard Chicken Thighs with sweet potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375°F. Season chicken thighs with salt and pepper.
In a large oven-safe pan over high heat, place the chicken thighs skin side down and sear until golden, about 3 minutes. Flip and sear for another 3 minutes or until browned. Turn off heat and remove thighs to a plate.
In the same pan, add potatoes and garlic cloves. Stir to coat the potatoes in the chicken drippings. Place the chicken thighs on top of the potatoes.
In a bowl, combine mustard, sugar, and thyme; stir. Pour evenly on chicken. Place in the oven and roast for 50 minutes. Remove and allow to rest for 5 minutes before serving. Garnish with fresh thyme sprigs and pickled red onions if desired. Serve
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Serving Size: 1 (627g) | ||
Recipe Makes: 1 | ||
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Calories: 1010 | ||
Calories from Fat: 471 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.4g | 70 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 287.3mg | 88 % | |
Sodium 1617.6mg | 56 % | |
Potassium 1591.4mg | 42 % | |
Total Carbohydrate 68.8g | 20 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 60.5g | ||
Protein 63.7g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1010
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