This is a great way to make a chicken go further, and the mustard gives it that little kick
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A perfect accompaniment. Halve medium-size waxy potatoes lengthways, rinse, then pat dry. Arrange over a shallow roasting tin, cut-sides up. Scatter with black pepper and a little dried oregano, then bake at 200C/ fan 180C/gas 6 for 40-45 mins until the potato skins are puffed and golden. Sprinkle with sea salt and serve.
Cool, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat. Bring to the boil before serving.