Mustard Roasted Chicken with Creamy Potato, Courgette and Thyme Gratin

45 mins
Serves 1
instagram.com

Directions

  1. 1Place the whole chickens on a cutting board.
  2. 2Place the whole chickens on a cutting board.
  3. 3Place the whole chickens on a cutting board.
  4. 4Use a knife to cut along the backbone of each chicken.
  5. 5Use a knife to cut along the backbone of each chicken.
  6. 6Use a knife to cut along the backbone of each chicken.
  7. 7Use kitchen shears to fully remove the backbone of each chicken.
  8. 8Use kitchen shears to fully remove the backbone of each chicken.
  9. 9Use kitchen shears to fully remove the backbone of each chicken.
  10. 10Flip the chickens over and press down firmly on the breastbone to flatten them (spatchcock).
  11. 11Flip the chickens over and press down firmly on the breastbone to flatten them (spatchcock).
  12. 12Flip the chickens over and press down firmly on the breastbone to flatten them (spatchcock).
  13. 13In a mixing bowl, combine Dijon mustard, pepper, salt, olive oil, and Aromat seasoning.
  14. 14In a mixing bowl, combine Dijon mustard, pepper, salt, olive oil, and Aromat seasoning.
  15. 15In a mixing bowl, combine Dijon mustard, pepper, salt, olive oil, and Aromat seasoning.
  16. 16Mix the ingredients thoroughly to create a marinade.
  17. 17Mix the ingredients thoroughly to create a marinade.
  18. 18Mix the ingredients thoroughly to create a marinade.
  19. 19Brush the mustard marinade generously over both sides of the spatchcocked chickens.
  20. 20Brush the mustard marinade generously over both sides of the spatchcocked chickens.
  21. 21Brush the mustard marinade generously over both sides of the spatchcocked chickens.
  22. 22Peel and slice potatoes using a mandoline slicer.
  23. 23Peel and slice potatoes using a mandoline slicer.
  24. 24Peel and slice potatoes using a mandoline slicer.
  25. 25Place the sliced potatoes in a bowl and rinse them with water.
  26. 26Place the sliced potatoes in a bowl and rinse them with water.
  27. 27Place the sliced potatoes in a bowl and rinse them with water.
  28. 28Drain the rinsed potatoes.
  29. 29Drain the rinsed potatoes.
  30. 30Drain the rinsed potatoes.
  31. 31Arrange a layer of sliced potatoes in a roasting pan.
  32. 32Arrange a layer of sliced potatoes in a roasting pan.
  33. 33Arrange a layer of sliced potatoes in a roasting pan.
  34. 34Slice the courgettes into thin rounds.
  35. 35Slice the courgettes into thin rounds.
  36. 36Slice the courgettes into thin rounds.
  37. 37Slice the garlic.
  38. 38Slice the garlic.
  39. 39Slice the garlic.
  40. 40Slice the onion.
  41. 41Slice the onion.
  42. 42Slice the onion.
  43. 43Layer the sliced courgettes and onions over the potatoes in the roasting pan.
  44. 44Layer the sliced courgettes and onions over the potatoes in the roasting pan.
  45. 45Layer the sliced courgettes and onions over the potatoes in the roasting pan.
  46. 46Add the sliced garlic to the vegetables in the pan.
  47. 47Add the sliced garlic to the vegetables in the pan.
  48. 48Add the sliced garlic to the vegetables in the pan.
  49. 49Drizzle olive oil over the vegetables.
  50. 50Drizzle olive oil over the vegetables.
  51. 51Drizzle olive oil over the vegetables.
  52. 52Add fresh thyme, salt, and pepper to the vegetables.
  53. 53Add fresh thyme, salt, and pepper to the vegetables.
  54. 54Add fresh thyme, salt, and pepper to the vegetables.
  55. 55Mix the vegetables gently to combine the seasonings.
  56. 56Mix the vegetables gently to combine the seasonings.
  57. 57Mix the vegetables gently to combine the seasonings.
  58. 58Pour cream over the vegetables in the roasting pan.
  59. 59Pour cream over the vegetables in the roasting pan.
  60. 60Pour cream over the vegetables in the roasting pan.
  61. 61Place a rack over the vegetables in the roasting pan.
  62. 62Place a rack over the vegetables in the roasting pan.
  63. 63Place a rack over the vegetables in the roasting pan.
  64. 64Place the marinated chickens on the rack.
  65. 65Place the marinated chickens on the rack.
  66. 66Place the marinated chickens on the rack.
  67. 67Season the chickens with additional salt and pepper.
  68. 68Season the chickens with additional salt and pepper.
  69. 69Season the chickens with additional salt and pepper.
  70. 70Place the roasting pan in the oven, preheated to 220°C.
  71. 71Place the roasting pan in the oven, preheated to 220°C.
  72. 72Place the roasting pan in the oven, preheated to 220°C.
  73. 73Roast the chicken for 15 minutes at 220°C, then reduce the temperature to 160°C and cook for another 30 minutes.
  74. 74Roast the chicken for 15 minutes at 220°C, then reduce the temperature to 160°C and cook for another 30 minutes.
  75. 75Roast the chicken for 15 minutes at 220°C, then reduce the temperature to 160°C and cook for another 30 minutes.
  76. 76Cut broccoli florets and stems.
  77. 77Cut broccoli florets and stems.
  78. 78Cut broccoli florets and stems.
  79. 79Place the cut broccoli on a baking tray lined with parchment paper.
  80. 80Place the cut broccoli on a baking tray lined with parchment paper.
  81. 81Place the cut broccoli on a baking tray lined with parchment paper.
  82. 82Drizzle olive oil over the broccoli.
  83. 83Drizzle olive oil over the broccoli.
  84. 84Drizzle olive oil over the broccoli.
  85. 85Season the broccoli with pepper and lemon zest.
  86. 86Season the broccoli with pepper and lemon zest.
  87. 87Season the broccoli with pepper and lemon zest.
  88. 88Grate Parmesan cheese over the broccoli.
  89. 89Grate Parmesan cheese over the broccoli.
  90. 90Grate Parmesan cheese over the broccoli.
  91. 91Remove the cooked chicken from the oven.
  92. 92Remove the cooked chicken from the oven.
  93. 93Remove the cooked chicken from the oven.
  94. 94Remove the chicken from the rack.
  95. 95Remove the chicken from the rack.
  96. 96Remove the chicken from the rack.
  97. 97Remove the gratin from the oven.
  98. 98Remove the gratin from the oven.
  99. 99Remove the gratin from the oven.
  100. 100Grate additional Parmesan cheese over the gratin.
  101. 101Grate additional Parmesan cheese over the gratin.
  102. 102Grate additional Parmesan cheese over the gratin.
  103. 103Serve the chicken, gratin, and broccoli on a plate.
  104. 104Serve the chicken, gratin, and broccoli on a plate.
  105. 105Serve the chicken, gratin, and broccoli on a plate.
  106. 106Drizzle pan juices over the chicken and gratin.
  107. 107Drizzle pan juices over the chicken and gratin.
  108. 108Drizzle pan juices over the chicken and gratin.

Ingredients

  • 2 whole chicken
  • 2 whole chicken
  • 2 whole chicken
  • Dijon mustard
  • Dijon mustard
  • Dijon mustard
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • Aromat seasoning
  • Aromat seasoning
  • Aromat seasoning
  • potatoes
  • potatoes
  • potatoes
  • courgettes
  • courgettes
  • courgettes
  • garlic
  • garlic
  • garlic
  • 1 onion
  • 1 onion
  • 1 onion
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • cream
  • cream
  • cream
  • 1 broccoli
  • 1 broccoli
  • 1 broccoli
  • lemon zest
  • lemon zest
  • lemon zest
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese

Equipment

cutting boardknifekitchen shearsmixing bowlspoonbasting brushmandoline slicerroasting panovenbaking traygraterplatefork

Tips

  • Spatchcocking the chicken helps it cook more evenly.
  • The juices from the chicken will drip onto the potatoes, adding flavor to the gratin.
  • Roast chicken at 220°C for 15 minutes, then reduce to 160°C for another 30 minutes.
Mustard Roasted Chicken with Creamy Potato, Courgette and Thyme Gratin | Clip Recipe