Roast the potatoes: Preheat oven to 200°C (400°F). Toss halved baby potatoes, olives, and mushrooms with olive oil, rosemary, salt & pepper. Spread on a tray and roast for 30–35 minutes, flipping once.

Cook the pasta: Boil tagliatelle in salted water until al dente. Drain and toss with olive oil, lemon juice, and chopped parsley. Garnish with lemon slices.

Prepare the chicken: Season chicken with salt & pepper. Heat oil in a skillet and sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.

Make the sauce: In the same pan, sauté garlic for 30 seconds. Add broth, cream, mustard, oregano, and a pinch of salt. Simmer for 3–4 minutes until slightly thickened. Return chicken to the sauce and spoon sauce over.

Assemble: Plate pasta with lemon slices, arrange roasted potatoes with olives and mushrooms, and finish with sliced chicken and creamy sauce. Garnish generously with parsley.

 Notes & Variations

Substitute Dijon with whole grain mustard for texture.