From the kitchen of Cher Jones
Have available: extra virgin olive oil, chicken, potatoes, garlic, kale, mustard, citrus
juiced, preferred seasonings.
4 Baking potatoes. (6oz each), peeled or not, your choice and slice into 6 lengthwise
wedges
Whisk well in small bowl:
3 Tbs Extra Virgin Olive Oil
1/4 cup mustard…stone ground or Dijon , even honey mustard has worked out well
3 cloves garlic chopped fine. ( Leave out if using honey mustard)
2Tbs. Juiced citrus, orange, lime, lemon, or combination
Preheat oven to 425 degrees, after positioning rack to upper and lowers thirds of oven.
In a large bowl, toss 3 tablespoons of mustard mixture with the potatoes , leaving the
rest of mixture for the chicken, season potatoes with salt and pepper, I also like to add
spike, or Cajun seasonings, and some onion powder.
1whole chicken (3& 1/2 lbs) or parts with skin on to this poundage. Can have butcher
Butterflied the chicken if you decide to keep it whole. Line a baking sheet with
aluminum foil, and place chicken in center, rub meat with leftover mustard dressing,
season well. Then surround chicken with potato wedges. Roast on lower rack 40 minutes.
On another baking sheet, toss kale that has been rinsed, stemmed and coarsely torn, with
1Tbs extra virgin olive oil, season well. Transfer chicken to upper rack in oven,
placing the kale baking sheet on the lowest. Continue roasting until the chicken is
cooked through, and the kale crispy. Total roasting time, approx. 1hour