Poulet Rôti à la Moutarde with Haricots Verts

Preheat the oven to 200°C. Pat the chicken thighs dry with paper towels to remove excess moisture, then season generously with salt and pepper on all sides. In a small bowl, whisk together Dijon mustard, melted butter, minced garlic, thyme leaves, and chopped tarragon until a thick, uniform paste forms.

Spread the mustard mixture generously over the skin side of each chicken thigh, ensuring even coverage. Place the thighs skin-side up in a roasting tin, leaving space between them for air circulation. Roast in the preheated oven at 200°C for 35–40 minutes, or until the skin is deeply golden and crackling, and the internal temperature reaches 74°C when checked with a meat thermometer near the bone.

Bring a large pot of heavily salted water to a rolling boil. Add the haricots verts and blanch for 3 minutes until bright green and slightly tender. Drain immediately and transfer to a bowl of ice water to shock them, stopping the cooking process and preserving their vivid color.

Melt butter in a large skillet over medium heat until it foams. Add the finely sliced shallot and cook for about 2 minutes, stirring occasionally, until soft and translucent. Toss in the blanched haricots verts, season with salt and pepper, and sauté for 2–3 minutes until warmed through and lightly coated in the buttery shallot mixture.

Remove the chicken from the oven once it reaches 74°C internally and let it rest on a cutting board or platter for 5 minutes to allow the juices to redistribute. Check that the skin remains crisp and golden before serving.