Recipe of the Day: Chicken Chops

• 1 large chicken cut into chops
• A bit of olive oil
• Salt
• Freshly ground pepper

For the Marinade

• Juice of 2 lemons
• 1 tbsp mustard
• 1/4 cup water
• A pinch of salt
• A pinch of pepper
• A bit of dried oregano

For the Butter Potatoes

• 500g baby potatoes with thin skin, halved
• 50g butter
• A few drops of olive oil
• 1 garlic clove
• 1 cup chicken broth or warm water
• 2 tbsp mustard
• Juice of 1 lemon

Instructions

1. Preheat the convection oven to 200°C.
2. Bring the chicken ribs to room temperature and pat them dry with a paper towel.
3. Place them in a bowl, season with salt, pepper, and a little olive oil, and mix well.
4. Place the ribs on a shallow baking sheet lined with parchment paper.
5. Bake in the preheated oven for 25 minutes until golden brown.
6. Remove the ribs from the oven and, while still hot, dip them in the marinade.
7. Return to a rack over the baking sheet and bake again for 5-7 minutes at 200°C until the skin is golden and crispy.
8. In a bowl, combine all the marinade ingredients and set aside until the ribs are ready.

For the Potatoes
a. Clean the baby potatoes well, pat them dry, and halve them.
b. Heat butter and a little olive oil in a shallow pan over medium-high heat.
c. Sauté the potatoes for 2-3 minutes on each side.
d. Lower the heat and let the potatoes cook for 5 minutes until the flesh becomes soft and translucent.
e. Season with salt, pepper, and herbs, then add the warm broth, cover, and cook on low heat for 15 minutes.
f. Once the potatoes are soft, mix the mustard with lemon juice and drizzle over the potatoes in the pan. Stir and serve hot.