Recipe: Appetizing Apricot Mustard Chicken with Roasted Fingering Potatoes!

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 it.

Ingredients of Apricot Mustard Chicken with Roasted Fingering Potatoes!

1. You need 1 of whole chicken.
2. It's 1/4 cup of dijon mustard.
3. Prepare 1/4 cup of apricot jam.
4. It's 1/2 stick of butter.
5. Prepare 1 of salt/pepper.
6. Prepare 1 tbsp of powdered mojo seasoning.
7. It's 1/2 tsp of garlic powder.
8. Prepare 2 of garlic cloves.
9. Prepare 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. Cut the potatoes in half lengthwise and place them on a sheet pan.

Apricot Mustard Chicken with Roasted Fingering Potatoes! instructions

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!.

Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet. The chicken and potatoes should be done at the same time.

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