Mustard rub ingredients:
-1 TBSP olive oil
-1 TBSP Maille coarse ground mustard
-Sea salt and coarse ground black pepper, to taste
Cooking sauce ingredients:
-3 TBSP Maille Dijon mustard
-3 TBSP Maille coarse ground mustard
-1/4 cup honey
-2 TBSP chicken stock (Plus a bit more for deglazing the pan &/or thinning the cooking sauce)
-About 1 TBSP olive oil for sautéing chicken
-2 tsp crushed rosemary
-1 whole cut-up roaster chicken
-1 to 2 lbs. Baby Yukon potatoes, rubbed with a little olive oil and poked with a couple holes
Preheat oven to 400 degrees F.
Place potatoes in oven to partially bake while preparing chicken for oven.
Make mustard rub:
Combine olive oil and whole Maille coarse ground mustard in a small bowl; season with salt and pepper, to taste. Put mustard rub onto all sides of the chicken.
Make the cooking sauce:
In a large bowl, whisk together Maille Dijon mustard, Maille coarse ground mustard, honey and chicken stock. Add more chicken stock as needed until desired sauce consistency is reached; set aside.
Remove potatoes from oven, set aside.
Heat olive oil in a large in frying pan over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Temporarily, move chicken to a plate white you deglaze the frying pan with a little a chicken broth for about a minute and pour pan contents into a roasting pan. Add chicken (skin side up) with the potatoes scattered between chicken pieces to the roasting pan. Pour cooking sauce over chicken and potatoes. Sprinkle all with crushed rosemary.
Bake for 30 minutes or until chicken is thoroughly cooked. and potatoes are tender.
Delicious served with tender asparagus spears.