Mustard Roasted Chicken with Veggies
Chicken breast, broccoli, red skin potatoes, spicy brown mustard, olive oil, oregano, garlic plus seasoning
I modified the recipe found here
Admittedly the dish I made is in now way the dish described in the original recipe. For once, though, this was by mistake and not by my desire to be contrary. I honestly thought that the mustard in my fridge was honey Dijon. It was in fact spicy brown mustard and there was no honey to be found in my house. Thus the flavour profile of this dish went fro sweet and tangy to spicy garlic in a hurry. Luckily, it was still amazing!
Roasting everything together in one pan made this fancy-looking dish take practically zero effort. The hardest part was cutting the potatoes and since you leave the skins on them, that took less than five minutes. The only thing I found annoying about this dish was making the dressing concoction. The mustard I used was pretty grainy, so it didn’t really mix well with the oil and other stuff, no matter how long I kept at it. This made the dressing separate, so some parts of the dish got mostly oil while others got mostly mustard. It all still tasted fine in the end, but using a smoother mustard would make it a lot easier and prettier.