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Baked Mustard Chicken with Courgette and Potatoes

Last year, I created a new recipe: Baked Mustard Chicken with Courgette and Potatoes. I was looking for a way to incorporate more vegetables into our meals, and courgettes seemed the perfect addition. My daughter was hesitant about trying the courgettes the first time I made the dish, but she loved the mix of baked onions and potatoes. It was a small victory, but I was happy to see her enjoying a new vegetable.

Baked Chicken Mustard

Since then, Baked Mustard Chicken with Courgette and Potatoes has become a regular dish in our household. It's a nutritious and easy meal that we all enjoy. I love experimenting with different spices and seasonings to keep the recipe interesting. And my daughter has been enjoying the dish more and more with each serving. It's always a proud moment for me when she tries and enjoys something new.

This recipe symbolizes our family's love for trying new things and incorporating healthy foods into our meals. It's a reminder that sometimes, it takes one new ingredient to change someone's perspective on a dish. And for us, that ingredient was courgette.



  • 1 Whole Chicken, cleaned

  • 3 tbsp Honey Dijon mustard

  • 1.5 tbsp Dijon Seed mustard

  • 3-5 tbsp olive oil

  • 1 lemon, chopped

  • Salt and pepper, to taste

  • 2 courgettes, sliced

  • 4 medium-sized potatoes, sliced

  • 1 medium-sized onions, sliced

  • 1 tbsp thyme


  1. Preheat the oven to 400°F (200°C).

  2. In a small bowl, whisk together the mustard until well combined.

  3. Place the chicken in a bowl, and marinate for 1 hour with salt, paper ad olive oil all over the outer and inner layers.

  4. Arrange the sliced courgettes, potatoes and onions on a big baking pan, and add olive oil, salt and pepper.

  5. Sprinkle the thyme, add chopped lemon and 1-2 tsp mustard sauce inside the chicken's cavity, and then tie the chicken legs together. Cover the entire chicken with mustard sauce.

  6. Place a baking rack on top of the vegetables and place the whole chicken on top.

  7. Bake for 50-60 minutes until the chicken is cooked and the vegetables are tender and slightly golden.

  8. Garnish with chopped fresh parsley (optional), and serve hot.

This Baked Mustard Chicken with Courgette and Potatoes recipe is a great way to introduce new vegetables to your family's diet while still providing them with the protein and nutrients they need. The Dijon mustard and lemon juice mixture adds a delicious tangy flavor to the chicken, while the courgette and potatoes make a great side dish. Give this recipe a try and see if your family loves it as much as we do!

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