Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, apricot mustard chicken with roasted fingering potatoes!. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Prepare the Ingredients • Trim zucchini ends and cut into ½" rounds. • Peel and slice shallot into rounds. • Halve potatoes lengthwise. • Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper. • If using bone-in pork chops or sirloin steaks, follow same instructions. Make the Sauce • Return pan used to cook chicken to medium-high heat. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on other side of sheet.
Apricot Mustard Chicken with Roasted Fingering Potatoes! is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Apricot Mustard Chicken with Roasted Fingering Potatoes! is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook apricot mustard chicken with roasted fingering potatoes! using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Apricot Mustard Chicken with Roasted Fingering Potatoes!:
- Prepare 1 whole chicken
- Prepare 1/4 cup dijon mustard
- Get 1/4 cup apricot jam
- Make ready 1/2 stick butter
- Get 1 salt/pepper
- Get 1 tbsp powdered mojo seasoning
- Get 1/2 tsp garlic powder
- Take 2 garlic cloves
- Prepare 7 sprigs of thyme
The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor. Toss the onions and potatoes together on the sheet pan. Toss the potatoes from time to time with a metal spatula so they brown evenly. The chicken was so tasty and tender, with a crispy skin, as promised.
Instructions 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!
Be sure to test with a meat thermometer. Mine needed additional cooking time, even after bringing the bird to room temp. I loved the roasted potatoes that were on the bottom of the dish, because they caramelized deeply, and I was very stingy with them, lol! Stir the vegetables; turn the chicken and brush with the remaining glaze. If there's a recipe I recommend you try, its this one.
So that is going to wrap this up with this exceptional food apricot mustard chicken with roasted fingering potatoes! recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
