Fine Herb Roast Chicken & Potatoes with Mustard Sauce
I bring you today an exquisite dish of Roast Chicken that will delight you with its blend of aromatic fine herbs and the subtle acidity of mustard. Fragrant with garlic cloves, the golden softness of the chicken flesh turns even more delicious!
Right, you are heading to a treat of a kind!
Inspired by my Lebanese culinary experience and my travel through various cultures, I have been making this Fine Herb Roast Chicken dish that has proven an enchantment to both my household and guests.
Chicken is the main component of this dish. It is roasted with sauteed Garlic cloves, Baby Potatoes, and Green Pepper, all flavored with Fine Medley Herb.
Mustard and Lemon juice are incorporated, afterwards, to the liquid that generates from the roasting, and made into a delicious sauce I thicken slightly with corn flour.
On the serving plate, the sauce is then poured on the Chicken preparation.
Excellent with salad and Herb Potato Puree with garlic and spring onions. Receiving guests? Add another side dish of boiled green peas and baby carrots, seasoned with a dash of white pepper and a drizzle of Extra-Virgin Olive Oil.
Enjoy! Life is Good! 🙂
Roast Chicken with Fine Herbs and Mustard
- 8 Chicken Thighs well seasoned with salt and pepper
- 8 Baby Potatoes peeled
- 1 Green Pepper Cut roughly
- 1/2 Lemon Juice
- 1 tbsp Mustard
- 1 tsp Corn Flour blend in 1 tsp of water
- 1/4 cup Chicken Stock
- 8 cloves Garlic peeled
- 3 tbsps Olive Oil Cooking Olive Oil is labelled "Pure"
- 1 tbsp Unsalted Butter
- 2 tbsps Fine Herb Medley Click on its above mentioned name for the Recipe
- Salt & Pepper to season
In a large baking pan, melt the butter in the olive oil over medium heat.
Add the garlic cloves, stirring occasionally until lightly golden.
Meanwhile preheat your oven at 375 F.
Set the garlic cloves aside, increase the heat, and cook the chicken pieces for 5 minutes until the skin turns crispy-golden, then turn them over, and cook for 5 more minutes.
Add the garlic cloves to the chicken, sprinkle with the Fine Culinary Medley herbs, and place in the oven to roast for about 25 minutes.
Remove the chicken and garlic cloves into a serving plate without the liquid.
Place the pan on the stove, over medium heat, and add the stock to the liquid, the lemon juice, and stir in the mustard until all blends well.
Stir in the liquid corn flour for a couple of minutes until it starts thickens.
Remove from heat and pour all over the Roasted Chicken and Garlic
Serve hot, sided by a salad, and a herb mashed potatoes