herby mustard chicken with olive oil mash
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herby mustard chicken with olive oil mash
  • 1 cup chopped flat-leaf parsley leaves
  • 2 teaspoons hot English mustard
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped rosemary leaves
  • ½ cup (125ml) olive oil
  • 2 tablespoons white wine vinegar
  • sea salt and cracked black pepper
  • 8 x 120g chicken thighs, bone in and skin on

olive oil mash

  • 1.2kg sebago (starchy) potatoes, peeled and chopped
  • 2 cloves garlic, crushed
  • ½ cup (125ml) extra-virgin olive oil