Roasted Chicken and Potatoes in Mustard Sauce

  1. Cut the chicken into pieces and put in a pan.Mix half of the olive oil, 2 teaspoons of mustard, 1 pinch of oregano and 1 tablespoon of lemon juice.
  2. With a kitchen brush, spread the mixture onto the chicken pieces, turn the pieces all over and reapply until you spread the whole mixture onto the chicken parts.
  3. Put the chicken in a bowl and put aside.
  4. You must drop the whole mixture in the bowl, not just the chicken parts.
  5. Unpeel the potatoes and cut them in pieces (sized like a chestnut).
  6. In a blender mix the remaining oil, the lemon juice, the mustard, the oregano, the dill, the onion rings and the salt.
  7. Put a saucepan on the stove(at the highest temperature).
  8. Now is the time to use the vegetable broth Pour the mixture in the saucepan and add the broth and when it starts boiling add the potatoes.
  9. You have to mix it up so the potatoes will be covered with some of the mixture in the saucepan.
  10. Cover the saucepan and wait.
  11. This will have to boil for about 10 minutes so you may have to add some water in it.
  12. Preheat the oven at 350F
  13. Get a pan and place the chicken pieces with their sauce in it.
  14. make sure you have them all together at the one side of the pan.
  15. Don't spread them, they have to be close.
  16. After the 10 minutes boiling, take the saucepan off the stove and put the slightly cooked potatoes in the pan.
  17. You have to put the whole mixture in there as you did with the chicken.
  18. Season everything with black pepper and the remaining oregano.
  19. Place the pan in the oven for 1 1/2 hour approximately.

chicken, potatoes, olive oil, sweet mustard, onion ring, lemon juice, oregano, salt, black pepper, fresh dill, vegetable broth

Taken from www.food.com/recipe/roasted-chicken-and-potatoes-in-mustard-sauce-333202 (may not work)

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