: Roasted Chicken with Baby Potatoes & Herbs

1. Prepare the glaze:
   In a small bowl, combine the honey and mustard. Mix until smooth and fully blended. This glaze will add a sweet and tangy layer of flavour to the chicken, helping it caramelise beautifully in the oven. Using a brush or spoon, generously coat each seared chicken breast with the honey-mustard mixture, covering all sides.
2. Assemble the dish:
   Place the glazed chicken breasts on top of the seasoned baby potatoes in the baking dish. Distribute small knobs of butter throughout the dish. These will melt during baking, enriching the cooking juices and adding depth to the overall flavour. The butter also contributes to a softer texture in the potatoes and a glossy finish.
3. Roast:
   Transfer the dish to the preheated oven and roast for 40 to 50 minutes. Every 15 minutes, open the oven and carefully spoon some of the pan juices over the chicken and potatoes. This basting step ensures that the meat stays moist and the potatoes take on the full flavour of the herb-infused juices. The chicken should be fully cooked through and golden brown, and the potatoes tender with crisp edges.
4. Finish and serve:
   Remove the dish from the oven. Sprinkle the freshly chopped parsley over the hot chicken and potatoes just before serving. This final touch adds a fresh, herbal note and a burst of colour that brightens the entire plate.

Tips & Variations

• Preparation tip: Use a large enough baking dish so that the potatoes are not overcrowded or piled up. A single layer ensures they roast evenly and become crispy on the outside while remaining soft inside.
• Ingredient swap: For a more rustic flavour, replace the honey with maple syrup—it adds a subtle, woody sweetness that pairs beautifully with the mustard and herbs.
• Cooking adjustment: If the chicken starts to brown too quickly near the end of cooking, loosely cover the dish with aluminium foil to prevent over-colouring while allowing the interior to remain juicy and tender.