Mixed herb chicken with potatoes and roasted garlic dressing

Ingredients

• 6 garlic cloves, unpeeled
• 60g butter, softened
• 1/3 cup coarsely chopped parsely
• 1 tbs chopped thyme
• 1 tsp lemon rind
• 8 chicken thigh cutlets
• 4 medium desiree potatoes, unpeeled, thickly sliced
• 1/2 cup olive oil
• salt and pepper
• 2 medium capsicums, chopped
• 2 tbs balsamic vinegar
• 1 tbs wholegrain mustard
• baby spinach leaves to serve

Directions

1. Preheat oven to 190 degrees. Roast garlic in a pan for 10 minutes. Remove from oven.
2. Combine butter, 1 tbs of parsely, thyme and lemon rind in a small bowl. Press a little of the herb butter beneath the skin of the thigh cutlets.
3. Add potato and chicken to a pan, drizzle with oil and cook for 30 minutes.
4. Roast capsicum for 15 minutes until all is cooked.
5. Squeeze garlic flesh into a bowl, add remaining oil vinegar and mustard, whisk until combined. Serves 4.