This recipe for Dijon chicken with salt & vinegar potatoes is what I like to call a “lazy night in” meal. It’s affordable, easy to prepare, warm & hearty. To be completely candid, I’m not the biggest chicken fan, especially boneless skinless chicken breasts. But a cast iron skillet does the job pretty well & gives the chicken a necessary crisp without it having the natural crispiness from its skin.
Despite my reluctance, boneless skinless chicken breast is incredibly versatile, making it a great source of protein. It can be grilled, fried, poached, baked, pounded & stuffed. It can be paired with vegetables & grains, added to soups & stews, shredded for sandwiches, or chopped for salads. As David Simon, creator of The Wire said on David Chang's new Netflix series, Ugly Delicious, “Of all the animals that you could consume, a chicken seems like it was brought into the world to be eaten. I’ve never put chicken into my mouth and said, ‘This was a leap.’”
2 boneless, skinless chicken breasts
4 tablespoons Dijon mustard
5 tablespoons extra virgin olive oil
4 tablespoons lemon juice
½ teaspoon honey
Salt & pepper to taste
1 & 1/2 cups Honey Gold potatoes
3 tablespoons extra virgin olive oil
3 tablespoons distilled white vinegar
1 tablespoon red wine vinegar
1 teaspoon dried Thyme
1 tablespoon salt
Pepper to taste
Fresh Parsley for garnish
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Servings: 2 servings
In a bowl, mix together Dijon mustard, extra virgin olive oil, lemon juice, honey, salt & pepper.
Place chicken breasts in a plastic bag & pour in Dijon marinade. Coat breasts thoroughly & let sit in the fridge for a minimum of 20 minutes.
While the chicken is marinating, mix together olive oil, distilled white vinegar, red wine vinegar, dried Thyme, salt & pepper for potatoes.
In another bowl, coat Honey Gold potatoes with marinade & transfer to a parchment paper-lined baking tray.
Heat oven to 350 degrees [F] right before chicken is ready to be taken out of the fridge.
While oven is preheating, heat a skillet on medium heat with some extra virgin olive oil.
Bake potatoes in oven for 20 minutes, rotating halfway through.
Take chicken out of fridge & cook in skillet until crispy & potatoes are done cooking. Drizzle remaining Dijon marinade over chicken in the skillet. Flip halfway through.
When potatoes are done cooking, remove from oven & replace with chicken. Bake chicken for about 10 more minutes or until fully cooked though. [Timing is dependent on how big your chicken breasts are; if they are on the smaller side, they may cook all the way through in the skillet].
Serve chicken & potatoes with some chopped fresh Parsley & one more good drizzle of distilled white vinegar & a final sprinkle of salt.