: Roasted Chicken with Baby Potatoes & Herbs

Ingredients

• 800 g thick chicken breasts (or fillets)
• 800 g baby potatoes
• 3 garlic cloves (in their skins or finely chopped)
• 4 sprigs of fresh thyme
• 2 tbsp freshly chopped parsley
• 2 tbsp honey
• 1 tbsp mustard
• 4 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 20 g butter

Instructions

1. 1. Preheat the oven:
      Set your oven to 190°C (fan-assisted) to ensure a consistent, even heat. This will help the chicken and potatoes roast uniformly, promoting a tender interior and golden exterior.
   2. Prepare the baby potatoes:
      Rinse the baby potatoes thoroughly under cold running water to remove any dirt, then pat them completely dry using a clean towel or paper towel. This drying step is important to encourage browning. Place them in a large ovenproof dish, ensuring enough space for them to spread out in a single layer. Add the olive oil, sprinkle in the salt and pepper, toss in the garlic (either left whole in its skin or finely chopped, depending on your preference), and lay the thyme sprigs evenly across. Mix everything together thoroughly so that the potatoes are evenly coated in oil and seasonings.
   3. Sear the chicken:
      In a hot frying pan, pour in a dash of olive oil and allow it to heat until shimmering. Place the chicken breasts in the pan and sear each side for 2 to 3 minutes until they develop a rich golden crust. This searing step locks in the juices, ensuring the chicken remains moist throughout roasting. Once nicely browned, remove the chicken from the pan and set aside.