Honey mustard chicken with roast potatoes

Name: Honey mustard chicken with roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Chicken (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 350 g White cabbage; 250 g Carrots; 1 small onion; 150 g clotted cream; 4 TABLESPOONS Salad Mayonnaise; 1 TABLESPOON Sugar; 2 TABLESPOONS White wine vinegar; 750 g Potatoes; 20 g Butter or margarine; 1/2 bunch Parsley; 2 TABLESPOONS Honey; 2 TABLESPOONS coarse-grained mustard; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
350 g White cabbage
250 g Carrots
1 small onion
150 g clotted cream
4 TABLESPOONS Salad Mayonnaise
1 TABLESPOON Sugar
2 TABLESPOONS White wine vinegar
750 g Potatoes
20 g Butter or margarine
1/2 bunch Parsley
2 TABLESPOONS Honey
2 TABLESPOONS coarse-grained mustard
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chicken and pat dry. Tie wings and thighs together. Rub chicken with salt, pepper and paprika. Place on a cold rinsed fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes.
2
For the salad, clean, wash and finely slice the cabbage. Peel, wash and roughly grate the carrots. Peel onion and chop finely. Mix sour cream, mayonnaise, sugar and vinegar. Season with salt and pepper.
3
Mix the cabbage and carrots with the sauce and leave to stand for at least 30 minutes. Peel and wash the potatoes and cut them lengthwise into thick slices. Fry in hot fat for about 15 minutes until golden brown. Season with salt.
4
Wash parsley, dab dry and chop. Mix honey, mustard and parsley. Brush the chicken with it 15 minutes before the end of the cooking time. Arrange chicken, potatoes and salad on a plate.