Herby Mustard Chicken With Olive Oil Mash | Donna Hay

Ingredients

• 1 cup chopped flat-leaf parsley leaves
• 2 teaspoons hot English mustard
• 2 cloves garlic, crushed
• 1 tablespoon chopped rosemary leaves
• ½ cup (125ml) olive oil
• 2 tablespoons white wine vinegar
• sea salt and cracked black pepper
• 8 x 120g chicken thighs, bone in and skin on
• 1.2kg sebago (starchy) potatoes, peeled and chopped
• ½ cup (125ml) extra-virgin olive oil