2020 Apricot Mustard Chicken with Roasted Fingering Potatoes!

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Apricot Mustard Chicken with Roasted Fingering Potatoes!. Apricot Mustard Chicken with Roasted Fingering Potatoes! step by step. Clean chicken breast and remove backbone. Split breast open and lay breast side up.

Mince the fresh thyme, salt, and fresh garlic together. Summer-fresh flavors shine in this comforting dish. Pan-seared chicken is brushed with a tangy-sweet apricot glaze (made with a dash of harissa for a touch of spice), then roasted tender. You can cook Apricot Mustard Chicken with Roasted Fingering Potatoes! using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Apricot Mustard Chicken with Roasted Fingering Potatoes!

  1. You need 1 of whole chicken.
  2. You need 1/4 cup of dijon mustard.
  3. It’s 1/4 cup of apricot jam.
  4. You need 1/2 stick of butter.
  5. It’s 1 of salt/pepper.
  6. It’s 1 tbsp of powdered mojo seasoning.
  7. You need 1/2 tsp of garlic powder.
  8. Prepare 2 of garlic cloves.
  9. You need 7 of sprigs of thyme.

It's paired with fingerling potatoes seasoned with fresh rosemary and a smoky paprika-forward spice blend. An arugula, tomato, and radish salad adds a peppery kick on the side. This recipe has it all: salty ham, sweet fruity apricots, tingling wholegrain mustard and smoky paprika crispy potatoes (with an easy tarragon mayo for dipping) on the side. Serve hot as part of a Sunday roast or cook in advance and slice up for a sandwich, ploughman's lunch or a delicious yet simple ham, egg and chips dinner.

Apricot Mustard Chicken with Roasted Fingering Potatoes! step by step

  1. Clean chicken breast and remove backbone. Split breast open and lay breast side up. Separate the skin from the chicken ( not completely). Add cubes of butter under the skin as far as you can reach..
  2. Mince the fresh thyme, salt, and fresh garlic together. Sprinkle half of the garlic mixture under the skin as well. Next season the outside of the chicken with spices. Slather chicken with dijon mustard. Next slather on apricot jam. Sprinkle remainder of garlic thyme mixture over chicken.
  3. Slice fingerling potatoes in half along with minced garlic, thyme, sliced onion and garlic. Season with powdered mojo seasoning. Toss with bacon fat..
  4. Roast in the oven with chicken at 375° until chicken is done and potatoes are good and crispy. For crispy chicken. Base every 15 minutes with the chicken fat im the bottom of the pan!.

Transfer the chicken to a rimmed baking sheet, skin-side up. The chicken and potatoes should be done at the same time. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on other side of sheet. I'm so excited to share one of my favorite recipes from my new book, Cook Like a Pro! This one-dish dinner has everything I want – tender mustard chicken with a crunchy panko crust, roasted fingerling potatoes, and a cold, crisp frisée salad with plenty of mustardy vinaigrette.

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