Preheat oven to 400 degrees. Pat chicken dry with paper towels. Season chicken with salt and pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
You’ll enjoy this easy one-dish dinner that’s cooked in a skillet. It features bone-in chicken thighs, ready to cook frozen veggies and a simple mustard sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (20-oz.) pkg. Just Bare bone-in chicken thighs (4 ct.) | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 1 tbsp. Gustare Vita olive oil | ||
| ¼ c. water | ||
| ¼ c. Hy-Vee stone ground honey Dijon mustard | ||
| 1 (15-oz.) pkg. Birds Eye Oven Roasters frozen seasoned red potato wedges & onions | ||
| 1 (10.8-oz.) pkg. Hy-Vee frozen fresh steam petite whole green beans | ||
| Hy-Vee parsley flakes, for garnish |
Things To Grab
- Paper towels
- Large oven-proof skillet
Directions
Heat oil in a large oven-proof skillet over medium-high heat. Cook chicken thighs for 6 to 8 minutes or until the skin is crisp and golden, turning halfway through.
Reduce heat to low. Add water and mustard to skillet; mix well. Stir in frozen potatoes and onions. Simmer for 2 minutes.
Transfer skillet to oven. Bake, uncovered, for 20 minutes. Stir in frozen green beans. Bake for 5 to 10 minutes more or until the chicken reaches 165 degrees and the beans are tender.
Garnish with parsley flakes, if desired.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 115mg
- Sodium: 910mg
- Total Carbohydrates: 27g
- Protein: 21g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%