Chicken Thighs with Creamy Mustard Potatoes and Spinach

We served this potato spinach salad with roasted chicken thighs at a Taste of Granor Dinner. It would just as easily pair with a poached egg, seared piece of fish, or pork chop if you prefer.


4-6 chicken thighs, skin on
2-3 lbs of potatoes
1 -2 bag spinach
1 cup sour cream or creme fraiche
1/4 cup whole grain mustard
1/2 tsp salt


  1. Heat oven to 425F
  2. Lay the chicken thighs skin side up on a baking sheet lined with tin foil
  3. Season liberally with salt and roast until the meat is cooked through and the skin is crispy (about 25 minutes depending on the size of the thigh)
  4. Boil the potatoes in heavily salted water until they are tender when pierced with a knife (about 30 minutes depending on size)
  5. Meanwhile combine the sour cream and mustard with a big pinch of salt
  6. When the potatoes are done, drain and lightly smash with your hands
  7. Toss with the spinach (allowing the heat from the potatoes to gently wilt the spinach) and the mustard sour cream
  8. Taste the potato mixture and adjust the seasoning as desired
  9. Serve alongside the chicken thigh (and maybe a green salad or roasted broccoli)