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–+ servings

Finnish Mustard & Herb Roast Chicken with New Potatoes & Asparagus

This Finnish-inspired roast chicken breast is coated in a tangy, slightly sweet mustard glaze, infused with fresh dill and thyme for a burst of spring flavor. Roasted alongside tender new potatoes and asparagus, this dish is simple yet packed with Nordic charm. The mustard’s slight heat balances beautifully with the earthy herbs and buttery roasted vegetables, making it a perfect meal for welcoming the season.
Print Recipe
Prep Time:15 minutes
Cook Time:45 minutes

Ingredients

  • 800 g Chicken breast, wings attached bone-in for best flavour
  • 2 tbsp Finnish-style mustard
  • 1 tbsp Honey
  • 1 tbsp Olive oil
  • 1 tbsp White wine vinegar
  • 2 cloves Garlic minced
  • 1 tbsp Fresh dill chopped
  • 1 tbsp Fresh thyme chopped
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 500 g New potatoes halved
  • 250 g Asparagus trimmed
  • 1 tbsp Butter
  • ½ tsp Lemon zest

Instructions

  • Prepare the marinade – In a small bowl, whisk together the Finnish-style mustard, honey, olive oil, white wine vinegar, minced garlic, dill, thyme, salt, and black pepper.
  • Marinate the chicken – Place the chicken leg quarters in a shallow dish or a resealable bag. Coat thoroughly with the mustard mixture, ensuring even coverage. Let marinate for at least 30 minutes, or up to overnight for deeper flavor.
  • Preheat the oven – Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Roast the chicken – Arrange the marinated chicken on the baking sheet and roast for 35-40 minutes, basting once with the pan juices, until golden brown and the internal temperature reaches 175°F (80°C).
  • Cook the potatoes – While the chicken roasts, place the halved new potatoes in a pot of salted water. Bring to a boil and simmer for 12-15 minutes until tender. Drain and toss with butter and lemon zest.
  • Prepare the asparagus – In the last 5 minutes of cooking time, add the asparagus to the baking sheet with the chicken, allowing it to roast until tender-crisp.
  • Serve – Plate the roasted chicken alongside the buttery potatoes and asparagus. Garnish with extra fresh herbs if desired.

Notes

  • Finnish Mustard Influence – Finnish mustard is known for its balance of tangy, sweet, and mildly spicy flavors, making it a perfect match for roasted meats. If you can’t find Finnish mustard, Dijon with a touch of honey is a good substitute.
  • Marinating for Depth – For the best flavor, marinate the chicken overnight. This allows the mustard and herbs to fully infuse the meat, creating a juicy and flavorful roast.
  • Perfectly Roasted Asparagus – Roasting asparagus alongside the chicken ensures it soaks up the delicious pan juices. For extra flavor, toss it with a drizzle of olive oil and a pinch of salt before adding it to the tray.
  • New Potatoes for Spring – New potatoes have a creamy texture and delicate skin that doesn’t require peeling. Boiling them in salted water and finishing with butter and lemon zest enhances their natural sweetness.
  • Other Spring Vegetables – Feel free to swap the asparagus for other seasonal spring vegetables like fiddleheads, peas, or tender green beans.
  • Crispier Chicken Skin – For extra-crispy skin, broil the chicken for the last 2-3 minutes of roasting. Keep an eye on it to prevent burning.

Nutrition

Calories: 875kcal | Carbohydrates: 60g | Protein: 76g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 2238mg | Potassium: 2080mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1599IU | Vitamin C: 64mg | Calcium: 131mg | Iron: 8mg
Servings: 2
Calories: 875kcal