Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, apricot mustard chicken with roasted fingering potatoes!. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Apricot Mustard Chicken with Roasted Fingering Potatoes! is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Apricot Mustard Chicken with Roasted Fingering Potatoes! is something that I have loved my entire life.
The chicken and potatoes should be done at the same time. Meanwhile, place the greens on a serving platter. "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," Ina describes the dish in the Instagram post. The chicken was so tasty and tender, with a crispy skin, as promised.
To get started with this particular recipe, we must first 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!:
- Get 1 whole chicken
- Prepare 1/4 cup dijon mustard
- Prepare 1/4 cup apricot jam
- Prepare 1/2 stick butter
- Get 1 salt/pepper
- Take 1 tbsp powdered mojo seasoning
- Get 1/2 tsp garlic powder
- Make ready 2 garlic cloves
- Get 7 sprigs of thyme
I could eat this for dinner every night! Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
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!
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. Stir the vegetables; turn the chicken and brush with the remaining glaze. Pair these roasted potatoes with whatever meat you're throwing on the. Rosemary-seasoned chicken breasts are seared, slathered with an apricot glaze, then finished in the oven.
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