Apricot Mustard Chicken with Roasted Fingering Potatoes!

1. 1

   Clean chicken breast and remove backbone.

2. 2

   Split breast open and lay breast side up.

3. 3

   Separate the skin from the chicken ( not completely).

4. 4

   Add cubes of butter under the skin as far as you can reach.

5. 5

   Mince the fresh thyme, salt, and fresh garlic together.

6. 6

   Sprinkle half of the garlic mixture under the skin as well.

7. 7

   Next season the outside of the chicken with spices.

8. 8

   Slather chicken with dijon mustard.

9. 9

   Next slather on apricot jam.

10. 10

    Sprinkle remainder of garlic thyme mixture over chicken

11. 11

    Slice fingerling potatoes in half along with minced garlic, thyme, sliced onion and garlic.

12. 12

    Season with powdered mojo seasoning.

13. 13

    Toss with bacon fat.

14. 14

    Roast in the oven with chicken at 375 until chicken is done and potatoes are good and crispy.

15. 15

    For crispy chicken.

16. 16

    Base every 15 minutes with the chicken fat im the bottom of the pan!

* Per serving · 4 servings · Values may vary.

No additional tips available.