400g of chicken
750g of potatoes
1 teaspoon of mustard
1 chicken stock
Salt and Pepper
1 squeeze of Aroma One Organic Italian Herbs purée
Combine the Aroma One Organic Italian Herbs purée, the mustard and the chicken stock, then use this to coat the sliced chicken. Put the chicken pieces into a baking dish and bake for 25 minutes.
Every five minutes, baste the chicken with more chicken stock. Cook the potatoes in boiling salted water for 20 minutes, then drain and leave to rest for 15 minutes. Remove the skin and transfer them to a frying pan with butter. Season with salt and pepper. Put the chicken in a dish with the potatoes around it and serve.