Apricot Mustard Chicken with Roasted Fingering Potatoes!
Apricot Mustard Chicken with Roasted Fingering Potatoes!

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, apricot mustard chicken with roasted fingering potatoes!. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Apricot Mustard Chicken with Roasted Fingering Potatoes! is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Apricot Mustard Chicken with Roasted Fingering Potatoes! is something that I’ve loved my whole life.

To begin with this recipe, we must 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!:
  1. Get 1 whole chicken
  2. Prepare 1/4 cup dijon mustard
  3. Make ready 1/4 cup apricot jam
  4. Make ready 1/2 stick butter
  5. Make ready 1 salt/pepper
  6. Take 1 tbsp powdered mojo seasoning
  7. Take 1/2 tsp garlic powder
  8. Get 2 garlic cloves
  9. Prepare 7 sprigs of thyme
Steps to make Apricot Mustard Chicken with Roasted Fingering Potatoes!:
  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!

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