# Mustard Roasted Chicken with Creamy Potato, Courgette and Thyme Gratin

A comforting Sunday meal featuring mustard roasted chickens with a creamy potato, courgette, and thyme gratin-style dish, designed to be delicious and easy to prepare.

- Total time: 45 min
- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Place the whole chickens on a cutting board.
2. Use a knife to cut along the backbone of each chicken.
3. Use kitchen shears to fully remove the backbone of each chicken.
4. Flip the chickens over and press down firmly on the breastbone to flatten them (spatchcock).
5. In a mixing bowl, combine Dijon mustard, pepper, salt, olive oil, and Aromat seasoning.
6. Mix the ingredients thoroughly to create a marinade.
7. Brush the mustard marinade generously over both sides of the spatchcocked chickens.
8. Peel and slice potatoes using a mandoline slicer.
9. Place the sliced potatoes in a bowl and rinse them with water.
10. Drain the rinsed potatoes.
11. Arrange a layer of sliced potatoes in a roasting pan.
12. Slice the courgettes into thin rounds.
13. Slice the garlic.
14. Slice the onion.
15. Layer the sliced courgettes and onions over the potatoes in the roasting pan.
16. Add the sliced garlic to the vegetables in the pan.
17. Drizzle olive oil over the vegetables.
18. Add fresh thyme, salt, and pepper to the vegetables.
19. Mix the vegetables gently to combine the seasonings.
20. Pour cream over the vegetables in the roasting pan.
21. Place a rack over the vegetables in the roasting pan.
22. Place the marinated chickens on the rack.
23. Season the chickens with additional salt and pepper.
24. Place the roasting pan in the oven, preheated to 220°C.
25. Roast the chicken for 15 minutes at 220°C, then reduce the temperature to 160°C and cook for another 30 minutes.
26. Cut broccoli florets and stems.
27. Place the cut broccoli on a baking tray lined with parchment paper.
28. Drizzle olive oil over the broccoli.
29. Season the broccoli with pepper and lemon zest.
30. Grate Parmesan cheese over the broccoli.
31. Remove the cooked chicken from the oven.
32. Remove the chicken from the rack.
33. Remove the gratin from the oven.
34. Grate additional Parmesan cheese over the gratin.
35. Serve the chicken, gratin, and broccoli on a plate.
36. Drizzle pan juices over the chicken and gratin.

## Equipment

- cutting board
- knife
- kitchen shears
- mixing bowl
- spoon
- basting brush
- mandoline slicer
- roasting pan
- oven
- baking tray
- grater
- plate
- fork

## 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.

## Source

- Original video: https://www.instagram.com/reel/DRIdk-wiFc8/?igsh=eXpmbDBrM2U4a3l1
- Recipe page: https://www.cliprecipe.com/recipe/e8db8a6e-8295-4c6a-849b-1b7dc62be54a
- Extracted: 2025-11-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt