Mustardy chicken & potato bake

Name: Mustardy chicken & potato bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 450 g potatoes, scrubbed, thinly sliced; 1 large bulb fennel, core discarded, cut into 8-10 wedges; 1 large onion, peeled and cut into 8 wedges; 3½ tbsp olive oil; 20 g lemon thyme; 2 chicken legs; 2 tsp Grey Poupon Dijon Mustard; 350 ml chicken stock (made with 1 stock cube); ½ tbsp cider vinegar; 1 crisp apple (such as Cox), sliced into matchsticks; Green salad, to serve (optional)

A French-inspired meal featuring gloriously crisp-skinned chicken with fennel and thyme. Best of all, it couldn’t be simpler – everything roasts together in one tray. Choose a stainless steel one, such as John Lewis Stainless Steel Roasting Tray, 36.5cm, for super-easy cleaning.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

450g potatoes, scrubbed, thinly sliced
1 large bulb fennel, core discarded, cut into 8-10 wedges
1 large onion, peeled and cut into 8 wedges
3½ tbsp olive oil
¼ x 20g lemon thyme
2 chicken legs
2 tsp Grey Poupon Dijon Mustard
350ml chicken stock (made with 1 stock cube)
½ tbsp cider vinegar
1 crisp apple (such as Cox), sliced into matchsticks
Green salad, to serve (optional)

Preheat the oven to 220ºC, gas mark 7. Put the potatoes, fennel and onion in a large roasting tin, toss with 3 tbsp oil and season. Tuck in the thyme sprigs and sit the chicken legs on top, skin-side up. Season, then roast for 25 minutes until the chicken skin is crisp.
Stir 1 tsp mustard into the stock. Remove the tin from the oven and pour over the stock mixture, avoiding the chicken skin. Reduce the oven temperature to 200ºC, gas mark 6; roast for 15-20 minutes more, until the vegetables are tender and the chicken is cooked through with no pink meat remaining and the juices running clear.
In a small bowl, whisk together the remaining 1 tsp mustard and ½ tbsp olive oil with the vinegar until emulsified. Toss the apple in the mustard dressing. Serve the chicken and vegetables alongside the dressed apple, with a green salad, if liked.