Mustard Chicken and Potatoes
Overview
Mustard chicken and potatoes is a single-tray bake, chicken and potatoes coated in a mustard-based marinade and roasted together until the skin crisps and the potatoes take on the fat. It belongs to the category of cooking that earns its place by being cheap and nearly unsupervised. Everything goes in one tin, nothing needs turning much, and it works with whatever chicken is to hand: thighs, drumsticks, wings, or a whole bird jointed. Mustard is doing two jobs. Its acidity tenderises the surface of the meat during the marinade, and its emulsifying quality helps the coating cling rather than sliding off into the tin. The sharpness also cuts through chicken fat in a way a plain herb rub does not. Carrots, onion and peppers are common additions and cook in the same time. **Filed as Worldwide.** This is a general roasting-tray recipe with no African claim, kept on the platform because the page already receives visitors and reclassified rather than removed.
AFN Heritage Note
Mustard functions here as both a tenderiser and an emulsifier, its acidity works on the surface of the meat during marination, while its emulsifying property helps the coating adhere through roasting.
Ingredients
Dietary tags come from contributors and AFN does not verify them. They also depend on the products you buy. Recipes here are published for learning, not as medical or dietary advice. If you have an allergy or a medical condition, check every ingredient yourself and talk to a doctor or dietitian. Cooking, allergies and your own judgement
Directions
- 1
Marinade in a salad bowl put the mustard, mayonnaise, garlic, red wine vinegar, paprika,ginger, curry, honey, salt and mix well until a homogeneous sauce.
- 2
Preheat the oven to 200 ° C (thermostat 6-7) 400 degrees F.
- 3
Brush the chicken with the marinade. Cover and refrigerate for 2 hours
- 4
Cut the potatoes and drizzle with salt.
- 5
Arrange the potatoes, add the chicken legs, cover with aluminum foil and bake for 45 minutes (turning the chicken occasionally).
- 6
Remove from the oven, remove the cover and put back in the oven for 15 minutes to brown the thighs.
- 7
With the tip ofa knife check the cooking of the potatoes (the blade must sink without resistance), add a little water if necessary.
- 8
Simple and delicious, this one pot chicken with potatoes and vegetables is the perfect way to enjoy other parts of the chicken like thighs.
Africook’s Notes
- Marinate for at least an hour, and longer if you can. Mustard needs time on the surface of the meat.
- Cut the potatoes small enough to cook in the same time as the chicken, or par-boil them first.
- Do not crowd the tin. Chicken and potatoes packed tight steam rather than roast.
- Finish under a hot grill for a few minutes if the skin has not crisped.
Questions cooks ask
Which mustard should I use?
Dijon is the usual choice, sharp, smooth and strong enough to carry through roasting. Wholegrain works and gives texture. English mustard is considerably hotter and should be used more sparingly. Avoid sweet American-style mustard unless you want a noticeably sweeter dish.
Why are my potatoes still hard when the chicken is done?
They were cut too large, or the tin was overcrowded. Potatoes need either smaller pieces or a few minutes of par-boiling to keep pace with chicken. Spreading everything in a single layer with space between also matters, crowded trays steam instead of roasting.
Which cut of chicken is best?
Thighs and drumsticks hold up best, they have enough fat to stay moist through a long roast and the skin crisps well. Breast dries out at the temperature and time the potatoes need. Wings work well too and cook faster.
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