Chicken with crust and oven-baked potatoes

Name: Chicken with crust and oven-baked potatoes - Jeana B.
Ingredients: chicken meat; mustard; pepper; seasoning; potatoes; a little oil

Meat - Chicken with crust and oven-baked potatoes by Jeana B. - Recipia

Delicious Recipe for Chicken with Crust and Oven-Baked Potatoes Preparation time: 20 minutes Baking time: 40-50 minutes Total time: 60-70 minutes Number of servings: 4 Whether you have a family dinner or simply want to treat yourself to a savory dish, the Chicken with Crust and Oven-Baked Potatoes recipe is the perfect choice. This simple yet flavorful recipe offers a delicious combination of juicy meat and crispy potatoes that will satisfy any craving. Let's get started! Ingredients: - 4 pieces of chicken breast (about 800g) - 2-3 tablespoons of mustard (preferably Dijon mustard for a more intense flavor) - 150g breadcrumbs (you can use whole grain breadcrumbs for a richer taste) - 1 teaspoon of salt - 1/2 teaspoon of black pepper - 1/2 teaspoon of paprika (for a smoky note) - 500g potatoes (preferably new potatoes or red potatoes) - 3-4 tablespoons of olive oil - 100ml water - Fresh herbs for garnish (optional) Preparation Steps: 1. Preparing the ingredients: Start by preheating the oven to 200°C. Wash the potatoes well, then peel them and cut them into quarters or sixths, depending on their size. This will ensure even baking. 2. Marinating the chicken: In a large bowl, mix the mustard, salt, pepper, and paprika. Add the chicken pieces and make sure they are evenly coated with this flavorful mixture. The mustard will not only add flavor but also help the breadcrumbs stick well. 3. Coating in breadcrumbs: Once the chicken is well coated with mustard, take each piece and roll it in the breadcrumbs, ensuring it is well covered. This step is essential for achieving a crispy, golden crust. 4. Preparing the baking tray: In a baking tray, place parchment paper to prevent sticking. Add the cut potatoes and drizzle with 2-3 tablespoons of olive oil. Mix them well to coat evenly with oil, then place the chicken pieces on top of the potatoes. 5. Baking: Pour the water into the tray so that the potatoes do not dry out during baking. Cover the tray with aluminum foil for the first 25 minutes, then remove the foil to allow the crust to brown. Bake for 40-50 minutes or until the chicken is cooked through and the potatoes are soft and golden. 6. Serving: Once the dish is ready, take it out of the oven and let it rest for a few minutes. Serve it alongside a fresh green salad with tomatoes, cucumbers, or roasted peppers for a contrast of textures and flavors. Practical Tips: - Make sure the chicken is well marinated for an intense flavor. - The variety of spices can be adjusted to taste; add garlic powder or herbs for an extra flavor boost. - If you prefer a lighter option, you can use chicken thighs instead of breasts. - For a more flavorful crust, you can add grated parmesan to the breadcrumbs. Personal Note: This Chicken with Crust and Oven-Baked Potatoes recipe becomes even more special when served with a garlic yogurt sauce or a sweet mustard sauce. Enjoy!

Chicken with crust and oven-baked potatoes

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