Chicken thighs in mustard sauce and potatoes with rosemary in the oven

Ingredients:

• 1/4 cup grainy mustard
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 2 tsp crushed peppercorns
• 2 cloves garlic, grated
• 8 chicken thighs with skin and bones (140-170 g each)
• 700 g fingerling potatoes, cut in half lengthwise
• 2 tsp chopped fresh rosemary
• 1 red or green bell pepper, cut into strips

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat oven to 425°F (220°C). In a bowl, combine 1/2 cup water, mustard, 1 tablespoon olive oil, lemon juice, peppercorns, half the garlic, and 1/4 teaspoon salt. Add the chicken and toss. Lightly separate the skin from the meat and rub a small amount of the mustard mixture under it. Transfer the chicken to a rimmed baking sheet, skin side up. Bake on the top rack until golden brown and crisp, 25 minutes.
2. Meanwhile, place the potatoes in a microwave-safe bowl and cover with 0.5 cups of water. Cover with plastic wrap; pierce the wrap several times with a knife to release steam. Microwave the potatoes until tender, about 10 minutes. Drain and pat dry.
3. Combine the remaining garlic, 2 tablespoons olive oil, rosemary, and 3/4 teaspoon salt in a bowl. Add the potatoes and bell peppers and toss to combine. Transfer to another rimmed baking sheet. Roast on the bottom rack until the vegetables are tender and golden, about 20 minutes.
4. Remove the chicken from the oven and let it rest. Transfer the vegetables to the top rack and continue roasting until golden brown, another 5 minutes. Serve with the chicken, basting with any juices from the pan.