Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how 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 will be really delicious.
Apricot Mustard Chicken with Roasted Fingering Potatoes! is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Apricot Mustard Chicken with Roasted Fingering Potatoes! is something that I have loved my entire life.
How to Prepare Apricot Mustard Chicken with Roasted Fingering Potatoes!
To begin with this recipe, we must prepare a few ingredients. You can have apricot mustard chicken with roasted fingering potatoes! using 9 ingredients and 4 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Apricot Mustard Chicken with Roasted Fingering Potatoes!:
- Make ready 1 whole chicken
- Get 1/4 cup dijon mustard
- Make ready 1/4 cup apricot jam
- Make ready 1/2 stick butter
- Prepare 1 salt/pepper
- Get 1 tbsp powdered mojo seasoning
- Take 1/2 tsp garlic powder
- Take 2 garlic cloves
- Make ready 7 sprigs of thyme
Instructions
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!
As simple as that Simple Way to Make Apricot Mustard Chicken with Roasted Fingering Potatoes!
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