Mustard and Rosemary Chicken

clock 5 minutes + 20 minutes bowl Serves 4


  • 4 chicken breast fillets
  • 1 Tbsp wholegrain mustard
  • 1 Tbsp fresh lemon juice + whole lemon for serving
  • 1 Tbsp olive oil
  • 1 Tbsp finely chopped rosemary leaves, plus extra sprigs, to serve
  • 1 clove garlic, crushed
  • 600g baby potatoes, quartered
  • 250g baby spinach leaves
  • 20g butter
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  • 1. Combine chicken, mustard, juice, oil, rosemary leaves and garlic in a bowl and toss well to coat chicken.

  • 2. Heat a chargrill plate on high. Cook chicken, in batches, for 6-8 minutes, until cooked through and browned.

  • 3. Meanwhile, in a medium saucepan filled with boiling water, boil potatoes until just tender. Drain.

  • 4. Place hot potatoes in a large bowl with spinach and butter, and toss gently until spinach starts to wilt and butter melts.

  • 5. Serve chicken fillets with potatoes and lemon wedges and top with extra rosemary sprigs.

  • Tip: Chicken thigh fillets can be marinated in mustard mixture in refrigerator for several hours to intensify mustard and rosemary flavour.

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