Honey Mustard Chicken with Apple Salad and Silky Mash
- Prep time: 35 minutes
- Calories: 710
- 3 of Chicken Thighs (skinless)
- 3 Tbsp of Honey Mustard Marinade
- 3 of Dutch Cream Potatoes
- 1 Tbsp of Butter (pantry)
- 1 Stalk of Rosemary
- 1 of Green Apple
- 1 Stalk of Celery
- 2 Tbsp of Walnuts
- 1⁄2 Cup of Greek Yoghurt
- 1 of Lemon
- 1 75g Pack of Baby Cos Leaf
Prepare / Cook Chicken:Preheat oven to 180°C. Pat dry chicken with paper towel and place in an ovenproof dish. Rub honey mustard marinade all over the chicken and season with salt and pepper. Add rosemary leaves (discarding the stalk) to the chicken and put in the oven for about 20-25 minutes (until juices run clear when pricked).
Cook Potatoes:Meanwhile, peel potatoes and cut into 1-2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes. Drain, add butter and set aside, covering to keep warm.
Prepare Salad:Thinly slice apple into matchsticks Thinly slice celery on a slight angle. Cut lemon into wedges. In a bowl, combine apple and celery with cos leaves, walnuts, a drizzle of olive oil and a squeeze of lemon juice (to taste - see tip). In another small bowl combine yoghurt and lemon juice (to taste) and season with salt and pepper.
Mash Potatoes:Using a potato masher, mash potatoes to desired consistency. Season with salt and pepper.
Slice Chicken (Optional):Remove chicken from oven and, if preferred, slice for serving.
You Plate It:Divide mash and salad between plates and top with chicken (sliced or whole). Drizzle salad with yoghurt dressing. Enjoy!