Roasted Chicken Breast with Mustard Cream Sauce

Preheat the oven to 180C. Bring two pans of water to boil. Add salt to one pan and stock to the other. Season chicken generously with salt and pepper. Halve a lemon and juice it into a bowl.

Chop the carrots into chunky batons, then parboil in the salted boiling water for a few minutes. Meanwhile, start heating a splash of olive oil in a frying pan.

Chop the carrots into chunky batons, then parboil in the salted boiling water for a few minutes. Meanwhile, start heating a splash of olive oil in a frying pan.

Add new potatoes to the boiling water from which you removed the carrots. In your frying pan, brown the chicken breasts on both sides, then add fresh sage, garlic, and half of the fresh thyme, allowing everything to fry for a few more minutes.

Transfer the chicken, herbs, and garlic to an oven-safe dish. Drizzle with most of the lemon juice, reserving a small amount. Place the chicken in the oven to roast for 10-20 minutes until cooked through.

To make the sauce, deglaze the pan you cooked the chicken in with the chicken stock. Reduce heat and add cream, a bay leaf, the remaining thyme, and mustard. Allow this to simmer on low heat for about 10 minutes until slightly reduced.

Drain the boiled potatoes, then return them to the saucepan. Add butter, salt, and pepper and lightly crush the potatoes.

Season the sauce with the remaining lemon juice, salt, and pepper. Once the chicken and carrots are done roasting, serve the chicken atop the crushed new potatoes, drizzled with the creamy mustard sauce, with the roasted carrots on the side.