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 are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. 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.
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