Ah the simple pleasures of chicken and potato and although the chicken Coq au Riesling recipe I found here is a meal in itself, I felt the need to make a roasted potato side dish. What? I need comfort food with the lingering wintery weather.

So here it goes:

Chicken

INGREDIENTS

2 pounds skin on, bone in chicken breasts (about 4 breasts)
kosher salt and pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 sweet onion, diced
3 cloves garlic, minced or grated
2 carrots, chopped
1 pound mixed mushrooms, halved
2 cups white wine
1 cup heavy cream
2 tablespoons Sir Kensington’s Dijon Mustard
1/2 cup grated parmesan cheese
4 sprigs fresh thyme {more}

Roasted Potatoes

INGREDIENTS

4 tablespoons extra virgin olive oil, plus more for drizzling
2 pounds mixed potatoes, chopped into similar size chunks (I used baby Idaho potatoes and purple potatoes
1 lemon, juice plus zest
2 cloves garlic, minced or grated
kosher salt and black pepper
1/4 cup fresh dill, roughly chopped
1/4 cup fresh basil, roughly chopped
2 tablespoons chopped fresh chives
8 ounces burrata cheese, torn {more}