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This recipe was shared with me by “Sarah.” This one’s a winner dinner.
This one-pan, all-in-the-oven dinner cuts down on prep and kitchen time but does not cut down at all on taste. The mustard gives the chicken a delicious and unexpected kick, yet tastes just right.
2 chicken bottoms
1 tablespoon Gefen Mustard
3/4 cup frozen string beans
6 cherry tomatoes
2 potatoes, cubed
1 sweet potato, cubed
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
salt
Place chicken in a 9 x 13-inch pan and smear with one tablespoon mustard. Sprinkle chicken liberally with paprika.
Add frozen string beans to the pan.
Throw the cherry tomatoes into the mix (or skip them if you don’t like baked tomatoes). Add the potatoes, too.
If you are scaling this recipe up and adding more veggies to the pan, you may want to add a bit of garlic and salt.
Cover and bake at 400 degrees Fahrenheit for two hours. You can uncover it the last few minutes to crisp up the skin a bit.
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