This recipe arrives on 24/07/2026
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Classic Mustard
- 8 skin-on chicken thighs
- 4 tbsp Orco Classic Mustard
- 80 g coarse breadcrumbs
- 1 clove garlic, finely chopped
- 2 tbsp fresh parsley, chopped
- 4 tbsp extra virgin olive oil
- 800 g yellow-fleshed potatoes
- 50 g butter
- Salt and freshly ground black pepper
For an even crispier crust, switch on the oven grill for the last 5 minutes and keep an eye on it: it only takes a moment to get the perfect colour.
Preheat the oven to 200°C (400°F). In a bowl, mix the Orco Classic Mustard with the garlic, a drizzle of oil and a generous grinding of pepper: this paste will be the base of all the flavour. Arrange the chicken thighs skin-side up on a baking tray lined with parchment paper, and brush them generously with the mustard mixture, working it in well under the edges of the skin too.
In another bowl, mix the breadcrumbs with the parsley and two tablespoons of oil until crumbly. Sprinkle it over the chicken, pressing lightly with your hands so it sticks well. Bake for 40-45 minutes, until the crust is golden and crisp and the chicken is cooked through to the bone.
Meanwhile, boil the whole unpeeled potatoes in salted water. Once tender, drain them, peel while still hot and roughly mash with a fork together with the butter and a pinch of salt. They should stay rustic, not a smooth purée.
Serve the chicken thighs straight on top of the mound of mashed potatoes, with all the pan juices from the tray poured over.
