Crispy Potatoes with Lemon Dijon Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Russet potatoes

  Flesh and skin, raw

  4 Potato medium or 852g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 ½ tbsp or 27g

• Garlic powder

  Spices

  1 tbsp or 10g

• Dijon mustard

  Grey poupon

  ¼ cup or 62g

• Lemon juice

  Raw

  ¼ cup or 61g

Directions

1. Combine lemon juice, Dijon mustard, and 1 tsp salt in a bowl. Toss chicken breasts in this mixture and allow to marinate for 30-60 minutes.
2. Preheat the oven to 450°F (230°C). Bring 2L of water to a boil in a large pot.
3. Dice potatoes into large cubes, at least 2-3 inches (5-8cm).
4. Once boiling, add potatoes, baking soda, and 1.5 tsp salt to the water. Cook for 10 minutes after the water has returned to a boil.
5. Drain potatoes and allow to sit for 1 minute to let extra moisture evaporate. Add 2 tbsp olive oil, 1 tbsp salt, and 1 tbsp garlic powder to the potatoes and toss until a thick layer of mashed potato-like paste forms on the potato chunks.
6. Place potatoes on a baking sheet and roast for 40 minutes, flipping after 25-30 minutes.
7. Place the chicken on a second baking sheet and bake for the last 20 minutes of the potatoes.
8. Let the chicken rest for 5 minutes before serving. Serve with your favorite vegetable.

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