8 chicken thighs (boneless, skinless preferred)
12 baby potatoes
3 carrots, sliced
1 yellow onion, chopped
4 Tbsp. olive oil
1 lemon, juiced
3 Tbsp. dijon mustard
2 Tbsp. stone ground mustard
1 Tbsp. apple cider vinegar
3 Tbsp. honey
Salt and pepper
Preheat oven to 375 degrees.
Marinate chicken thighs in 2 Tbsp. olive oil, juice of 1 lemon, salt, pepper and oregano (to your liking). Marinate in fridge for at least 45 minutes. While chicken is marinating, boil the potatoes in hot hot water until tender.
In a Dutch oven (always love my Le Creuset), sauté the sliced carrots and onion in olive oil until tender. Make sure to add salt and pepper. The onions should be slightly soft and have just started to caramelize. While the veggies are cooking, start mixing the sauce. Whisk the olive oil, two different mustards, honey, and apple cider vinegar together and set aside. The good thing about this dish is that everything up until this point can be done ahead of time.
When you're ready to eat, throw the potatoes on top of the carrots and onions. Gently place the marinated chicken on top of the potatoes - it should be even, not layered on top of each other. Pour the mustard sauce on top. Wrap thyme in kitchen twine and place, along with 3-4 sprigs of rosemary, on top of the chicken and mustard.
Cook for at least 45 minutes, or until the chicken is thoroughly cooked through. The first time I made this, the chicken was a TAD on the pink side. Use a meat thermometer if unsure.
Voila! You have yourself a healthy, easy, one-pot wonder!