Mustard Chicken with Squash and Potatoes


This recipe came about one night out of ingredients that were already in the house.  We were hungry, but the store was closed.  I thawed out some chicken pieces and quickly threw this together.  It has since evolved a little and now has become a staple.    It goes well with kale and mushrooms as a side dish, as the sauce tends to bleed over and the flavors augment each other.   This a good easy dish, and is great on a cold night or anytime.


  • 5 to 6 chicken pieces (we like to use thighs, but you can substitute as you like; you can leave the skin on or remove as preferred)
  • 2 tablespoons olive oil
  • salt
  • pepper
  • dried basil
  • 4-5 diced cloves of garlic
  • 1 or 2 zucchinis or summer squash cubed
  • 2-3 russet potatoes, cubed
  • Dijon mustard (enough to cover the pieces)

Preheat the oven to 400°. Add the olive oil to a low baking pan or dish and spread evenly to coat the bottom, and arrange the chicken pieces evenly.  Arrange the cut squash and potatoes around the chicken.   Sprinkle everything with salt, pepper, and basil, and spread garlic evenly around the pan, rubbing some into the chicken. Spread a decent amount of the mustard over the chicken pieces, and some on the potatoes and squash as well.   Bake in oven for about 45 minutes, or until the chicken is cooked through and the potatoes are soft.  Serve.    A sauce gets created which can be ladled over any side dish, such as the aforementioned kale and mushrooms.   Enjoy!


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