Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, apricot mustard chicken with roasted fingering potatoes!. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Apricot Mustard Chicken with Roasted Fingering Potatoes! is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Apricot Mustard Chicken with Roasted Fingering Potatoes! is something that I have loved my entire life.
Apricot Mustard Glazed Chicken with Parmesan Fingerling Potatoes. The potatoes are combined with zucchini and shallots. Mustard-Dill Roasted Fingerling Potatoes. this link is to an external site that may or may not meet accessibility guidelines.
To get started with this particular recipe, we have to prepare a few ingredients. You can have apricot mustard chicken with roasted fingering potatoes! using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Apricot Mustard Chicken with Roasted Fingering Potatoes!:
- Prepare 1 whole chicken
- Make ready 1/4 cup dijon mustard
- Prepare 1/4 cup apricot jam
- Get 1/2 stick butter
- Take 1 salt/pepper
- Prepare 1 tbsp powdered mojo seasoning
- Prepare 1/2 tsp garlic powder
- Prepare 2 garlic cloves
- Make ready 7 sprigs of thyme
You're probably in one of two scenarios right now. This easy mustard chicken recipe scratches the "roast chicken and potatoes" itch in half the time. These smoky roasted fingerling potatoes are one of my favorite potato recipes. Smoky, creamy, and perfectly golden brown potatoes served with a The flesh of fingerling potatoes is also firmer than more starchier varieties (like russet potatoes), meaning that they hold up very well during cooking.
Steps to make Apricot Mustard Chicken with Roasted Fingering Potatoes!:
- 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.
- 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
- Slice fingerling potatoes in half along with minced garlic, thyme, sliced onion and garlic. Season with powdered mojo seasoning. Toss with bacon fat.
- 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!
You can substitute fingerling potatoes, halved lengthwise A very hot oven quickly roasts the potatoes and finishes the chicken without overcooking. Would a little apricot preserve work in its place? Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy. Just toss with olive oil, salt, pepper, and freshly minced garlic.
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