Apricot Mustard Chicken with Roasted Fingering Potatoes!. Apricot Mustard Glazed Chicken with Parmesan Fingerling Potatoes. The potatoes are combined with zucchini and shallots. Place fingerling potatoes in a large bowl.

This easy mustard chicken recipe scratches the "roast chicken and potatoes" itch in half the time. 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? 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. Prepare 1/4 cup of dijon mustard.
3. Prepare 1/4 cup of apricot jam.
4. Prepare 1/2 stick of butter.
5. You need 1 of salt/pepper.
6. Prepare 1 tbsp of powdered mojo seasoning.
7. Prepare 1/2 tsp of garlic powder.
8. It's 2 of garlic cloves.
9. It's 7 of sprigs of thyme.

I love potatoes of all shapes and sizes! That's why I couldn't walk away from these beauties when I saw them at my local grocery store. They're nice and thin so they roast up fast and crisp up in no time at all. You're probably in one of two scenarios right now.

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!.

These smoky roasted fingerling potatoes are one of my favorite potato recipes. Toss the roasted potatoes with vinegar and smoked paprika. 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.