Hello everybody, it’s Drew, welcome to my recipe page. 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’m gonna make it a little bit tasty. This will be really delicious.
Apricot Mustard Glazed Chicken with Parmesan Fingerling Potatoes. The potatoes are combined with zucchini and shallots. Mustard-Dill Roasted Fingerling Potatoes. this link is to an external site that may or may not meet accessibility guidelines.
Apricot Mustard Chicken with Roasted Fingering Potatoes! is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Apricot Mustard Chicken with Roasted Fingering Potatoes! is something that I have loved my entire life.
To get started 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!:
- Take 1 whole chicken
- Make ready 1/4 cup dijon mustard
- Get 1/4 cup apricot jam
- Take 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
- Prepare 7 sprigs of thyme
Any way you slice it, this is the perfect ham for a feast! Place ham in roasting pan, cut side down. Roasted Potatoes with Garlic and ThymeO Meu Tempero. I love potatoes of all shapes and sizes!
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!
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. A dry rub of spice-cabinet staples like brown sugar, chili, and smoked paprika gives chicken and potatoes scalable heat. While the chicken is roasting, make the bean and fingerling salad: In a medium bowl add the tarragon, parsley, basil, garlic, lemon juice and yogurt Add the roasted potatoes and cooked green beans and toss to coat.
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