Watch the Full Step-by-Step
Servings: 6
- Cast iron pot
INGREDIENTS
- 2.2 pounds/1 kilograms bone-in chicken pieces
- 1 pound/454 grams baby yellow potatoes
- 4 shallots, halved lengthwise
- 1½ teaspoons paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- Fresh thyme or rosemary, for serving
Honey Dijon marinade:
- ¼ cup Dijon mustard
- ¼ cup water or vegetable/chicken broth
- 2 tablespoons honey
- ¼ teaspoon paprika
- Salt and black pepper, to taste
INSTRUCTIONS
- Heat the oven to 375°F/190°C.
- Put the potatoes and shallots in a large oven-safe skillet, braiser, or baking dish. Toss with 1 tbsp of the olive oil and a pinch of salt.
- Arrange the chicken over the vegetables. Drizzle with the remaining olive oil.
- In a small bowl, mix the paprika, Italian seasoning, salt, and black pepper. Season the chicken evenly.
- Whisk the mustard, water or broth, honey, paprika, and a little salt and pepper. Pour over the chicken and vegetables. Add thyme or rosemary.
- Cover and bake for 1 hour.
- Uncover, spoon the pan juices over the chicken, and raise the oven temperature to 400°F/200°C. Bake 30 to 35 minutes more, until the chicken is browned and cooked through.
- Serve with extra herbs.