Chicken baked with potatoes, onions, bell peppers and mustard sauce

When the main course is prepared along with the side dish, it makes preparing lunch or dinner a lot easier. This recipe is just that! Chicken thighs are poured with a sauce of wine vinegar, mustard, oil and spices, due to which they are soft, with an original taste and a crispy crust. And if for a side dish - potatoes, sweetish shallots and bell peppers, which were baked without a drop of water in the juice of vegetables and chicken, then this is even tastier!

Ingredients

• Chicken thighs - 750 g (4 pcs.)
• Potatoes - 350 g (3 pcs.)
• Shallots - 350 g (4 pcs.)
• Sweet pepper - 120 g (1 pc.)
• Garlic - 2-3 cloves
• Fresh rosemary (optional) - 2-3 sprigs
• Salt to taste
• For the sauce:
• Wine red vinegar - 1 tbsp. a spoon
• Olive oil - 1 tbsp. a spoon
• Dijon mustard - 1 tsp
• Dried Provencal herbs - 1 tsp
• Salt - 0.5 tsp
• Ground black pepper - 1 pinch
• Fresh parsley (for serving) - 2-3 sprigs

Directions

1. If it is difficult to find shallots, it can be replaced with any kind of salad, not very bitter onions.
2. You can also add fresh rosemary to the dish if you wish for a unique flavor.
3. Wash the chicken thighs, dry, salt well and leave for 5-10 minutes at room temperature while the vegetables are prepared for baking.
4. Preheat oven to 190 degrees.
5. Peel the shallots and cut into rings or half rings.
6. Peel the potatoes, wash and cut into thin slices.
7. Wash the bell peppers and cut into thin rings, removing the seeds along the way.
8. Peel and cut the garlic in half along the clove.
9. For the sauce, combine olive oil, mustard, wine vinegar, Provencal herbs, salt and black pepper in a deep bowl.
10. Brush a baking dish with olive oil and place the chopped potatoes in it. Season the potatoes with salt and stir.
11. Place the shallots on top of the potatoes.
12. Place the pepper rings on top of the onion.
13. Place the thighs on top of the peppers and pour the sauce over them.
14. Rinse rosemary (if using), pat dry and place between chicken thighs.
15. Add garlic chunks.
16. Place the dish with meat and vegetables in an oven preheated to 190 degrees and bake for 50 minutes. (You can prepare the dish for baking in advance, cover it and store it in the refrigerator for several hours.)
17. The dish in the oven does not need to be covered with a lid or foil - let the chicken form a delicious crispy crust.
18. Due to the fact that a lot of juice is released from chicken meat and onions, the potatoes seem to be stewed in the resulting liquid and it turns out to be incredibly soft and rich in taste.
19. The dish can be served in the same form in which it was baked. To do this, use a glass or ceramic dish. Serve with fresh herbs.
20. Divide the baked chicken thighs with potatoes, shallots and peppers into bowls and you're ready to eat.
21. Provencal herbs, mustard and shallots bring a touch of French cuisine to the dish. Aromatic vegetables and delicious juicy chicken go well together.
22. Bon Appetit!