Dijon Chicken & Potatoes

• Chicken breast(4)
• Potato(800 g)
• Onion(1)
• Garlic(4 cloves)
• Dijon Mustard(3 tbsp)
• Olive oil(3 tbsp)
• Thyme(1 tsp)
• Rosemary(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Chicken Stock(120 ml)
• Butter(20 g)
• Lemon(1)
• Fresh parsley(2 tbsp)optional

Method

1. 1

   Preheat the oven to 220°C. Cut the {Potato} into bite-size chunks, slice the {Onion} into wedges, finely chop the {Garlic}, and halve the {Lemon}.

   ~10 min

2. 2

   In a large baking dish, toss the {Potato} and {Onion} with {Olive oil}, half the {Salt}, half the {Black pepper}, half the {Thyme}, and half the {Rosemary}. Spread out in an even layer.

   ~5 min

3. 3

   Roast for 20 minutes until the potatoes are starting to turn golden at the edges.

   ~20 min

4. 4

   Meanwhile, mix the {Dijon Mustard}, remaining {Olive oil}, remaining {Thyme}, remaining {Rosemary}, remaining {Salt}, remaining {Black pepper}, and the chopped {Garlic}. Rub all over the {Chicken breast}.

   ~5 min

5. 5

   Remove the dish from the oven, stir the potatoes, then nestle the {Chicken breast} on top. Pour the {Chicken Stock} around the potatoes and dot in the {Butter}. Return to the oven and bake for 18–20 minutes, until the chicken is cooked through.

   ~20 min

6. 6

   Rest for 5 minutes, then squeeze over one half of the {Lemon}. Scatter with {Fresh parsley} if using, and serve with the remaining lemon alongside.

   ~5 min