Chicken thighs in mustard and onion marinade, baked with potatoes and carrots

Mustard and onion marinated chicken thighs baked with potatoes and carrots are a hearty and tasty option for a family lunch or dinner. As a result, we get tender chicken meat and juicy vegetables soaked in the resulting juice. Cooking is completely simple, and the deliciousness of the dish is guaranteed by the perfect combination of potatoes and chicken.

Ingredients

• Chicken thighs - 950 g
• Potatoes - 850 g
• Carrots - 220 g
• Onions - 200 g
• Sweet mustard - 90 g
• Vegetable oil - 85 ml (5 tablespoons)
• Mustard seeds - 1 tbsp a spoon
• Salt to taste
• Ground black pepper - to taste

Directions

1. Buy chicken thighs fresh from a trusted butcher shop. If the chicken is frozen, remove it from the freezer beforehand and defrost it in the refrigerator section.
2. I used the potatoes young, rather large.
3. I took American sweet mustard.
4. The mustard seed was yellow.
5. First, let's prepare the chicken marinade.
6. Peel the onion and cut into small cubes. Place the onion in a deep bowl.
7. Add mustard, mustard seeds and two tablespoons of vegetable oil to the onion. Stir until smooth.
8. Rinse chicken thighs well and pat dry with a napkin. Trim off excess fat if necessary; skin can be removed. Dip the chicken into the marinade.
9. Stir, cover with cling film and refrigerate for 30 minutes, or more.
10. Meanwhile, prepare your vegetables.
11. Wash the young potatoes well with a hard sponge or brush and pat dry with a paper towel.
12. (If potatoes are of an old crop, peel them first.)
13. Cut the potatoes into 8-10mm circles. Transfer to a deep bowl.
14. Peel and cut the carrots into medium cubes. Add to potatoes.
15. Season to taste with salt and ground pepper. Pour in the remaining oil (3 tablespoons) and stir.
16. Preheat oven to 180-190 degrees.
17. Take a deep baking dish. (The size of my form is 30x22 cm and the height is 6 cm.)
18. Place the chopped vegetables in the dish.
19. Spread the chicken thighs with the onion-mustard marinade on top of the vegetables. Send to bake in the oven, preheated to 180-190 degrees, for 40-60 minutes. The baking time depends on the power of your technique.
20. Chicken thighs in mustard and onion marinade, baked with potatoes and carrots, are ready.
21. Sprinkle the chicken with vegetables with chopped fresh herbs and serve.
22. Add a salad of fresh or pickled vegetables if desired.
23. Bon Appetit!