Clodagh McKenna - Today Show Technique tips: Before juicing the lemon, roll it with the back of your hand to loosen the juices. Result: You get more lemon juice and it's easier to juice. When crushing the garlic, add a sprinkle of salt; it makes it much easier to crush when using a knife. Swap options: You can make this recipe with butternut squash in place of themore
Adapted from today
potato, with pork instead of chicken, and thyme instead of rosemary.
pound potatoes, skins on, sliced length-ways
boneless, skinless chicken breast, cut into thick strips
medium onions, finely diced
small sprigs fresh rosemary
HONEY MUSTARD SAUCE
tablespoons Dijon mustard
tablespoons grainy mustard
tablespoon canola oil
cloves garlic, minced
Sea salt and freshly ground black pepper
1. Preheat oven to 390°F (gas marker 6). 2. Place a large skillet over medium heat and add 2 tablespoons of canola oil. Stir in the onions and cook for 5 minutes, until softened. 3. Remove the skillet from the heat and arrange the potato slices on top in an even layer. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the pre-heated oven for 20 minutes, until softened. 4. Meanwhile, mix all the sauce ingredients together in a bowl. 5. Take the pan out of the oven and arrange the strips of raw chicken on top of the potatoes in an even layer. Pour the sauce on top, making sure everything is coated. Arrange the five sprigs of fresh rosemary around the chicken, cover again with foil and bake for 20 minutes. 6. Serve with green beans or a green salad.