A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the oven, giving a crispy, gooey finish. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and fuses with a bed of delicious roast veggies.
baby spinach leaves
(Royal Jelly, Bee Pollen, Propolis)
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 1 cm thick wedges. Slice the zucchini into 2 cm thick half-moons. Chop the peeled pumpkin into 2 cm chunks. TIP: Cutting the veggies the correct size ensures they cook in the allocated time. Peel and finely grate the garlic.
Place the red onion, zucchini and peeled pumpkin on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 20-25 minutes, or until tender.
While the veggies are cooking, combine the garlic, honey, wholegrain mustard, white wine vinegar and a drizzle of olive oil in a medium bowl. Add the chicken thigh and a pinch of salt and pepper and toss to coat the chicken in the marinade.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the chicken thigh and cook for 2 minutes on each side, or until golden. TIP: The marinade will darken and caramelise in the pan, but this only adds to the flavour. Transfer the chicken to the second oven tray lined with baking paper and drizzle over the remaining honey-mustard marinade from the bowl. In the last 10-12 minutes of vegetable cooking time, place the chicken in the oven until cooked through.
Remove the roasted veggies from the oven and transfer to a large bowl. Toss with the baby spinach leaves and a drizzle of olive oil. Season to taste with a pinch of salt and pepper. TIP: Dress the salad just before serving to avoid soggy leaves.
Divide the honey-mustard chicken and the pumpkin roast vegetable toss between plates. Drizzle over any remaining honey-mustard sauce from the tray.