Chicken with Potatoes in Creamy Mustard-Cream Sauce

Preheat the oven to 180 °C top/bottom heat. Prepare a suitable baking dish (approx. 15 x 20 cm).

Wash the potatoes thoroughly (do not peel), cut into quarters, and lightly salt.

In the baking dish, thoroughly mix cream, chicken broth, thyme, rosemary, 2 tbsp rapeseed oil, and Dijon mustard. Add the potato quarters to the sauce and mix everything. Bake in the preheated oven for approx. 35–40 minutes.