Oven-Baked Mustard Chicken

Add the potato to the saucepan of boiling water and cook for 10-12 minutes, or until easily pierced with a knife. In the last 6 minutes of potato cooking time, add the carrot to the saucepan. In the last 1 minute of potato cooking time, add the silverbeet to the saucepan. Once all of the vegetables are soft, drain and return to the saucepan. Cover with a lid to keep warm.

While the vegetables are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the free-range chicken thigh with a pinch of salt and pepper on both sides. Cook for 2 minutes on each side, or until browned. Transfer to a medium baking dish and place in the oven to cook for 8-10 minutes, or until cooked through.

While the chicken is cooking, slice the lemon into wedges and pick the mint leaves. Add the mint, basil (stalks and leaves), parsley (stalks and leaves), Dijon mustard and a drizzle of olive oil to a small jug or bowl and pulse with a stick blender until smooth. TIP: If you don’t have a stick blender, just finely chop the herbs and mix together. Season to taste with a pinch of salt and pepper and a squeeze of lemon juice. TIP: Add extra olive oil to loosen the sauce if needed. Set aside.

Add the butter to the cooked potatoes and veggies and season with a pinch of salt and pepper. Toss to melt the butter and squeeze over any remaining lemon juice to taste.