Baked Chicken with Herb Mustard Sauce, Green Beans & Crispy Potatoes
Prep time: 15 minutes
Cook time: 35 minutes
Yields: 3 servings
Per serving: ~520 calories
IngredientsChicken & Glaze:
2 chicken breasts
1 tbsp olive oil
Salt, pepper
2 garlic cloves, minced
1/2 tsp smoked paprika
2 tbsp coarse mustard
1 tbsp honey
1 tbsp lemon juice
1 tbsp fresh chopped parsley
Potatoes:
500g baby potatoes
1 tbsp olive oil
Salt, pepper
1 tsp dried thyme or rosemary
Chopped parsley to finish
Green Beans:
200g fresh green beans
1 tbsp butter
Salt and pepper
Optional: squeeze of lemon
InstructionsPreheat oven to 200°C / 400°F.
Roast the potatoes: Toss potatoes with oil, herbs, salt, and pepper. Roast for 30 minutes until golden brown.
Prepare chicken glaze: Mix mustard, honey, garlic, lemon juice, paprika, and parsley.
Sear chicken: Season and brown chicken in oil for 3–4 minutes each side.
Bake chicken: Brush glaze on chicken and roast for 12–15 minutes, or until cooked through. Rest, then slice.
Steam beans: Boil or steam green beans until just tender, then toss with butter and seasoning.
Serve: Slice the chicken and plate with potatoes and green beans. Spoon pan sauce over the chicken and garnish.
VariationsSwap potatoes with roasted carrots or parsnips.
Make it creamy: add a splash of cream to the glaze before baking.
Vegan version: use tofu and maple-mustard glaze.
