Honey-Thyme Chicken & Roast Veggie Medley
with Fetta
A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the pan, giving a crispy, sticky finish. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and complements the bed of delicious roast veggies.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Peeled & Chopped Pumpkin
2 unit
potatoes
1 unit
red onion
4 clove
garlic
1 tub
wholegrain mustard
1 packet
chicken thigh
1 block
fetta cheese
(Contains Milk;)
1 bag
baby spinach leaves
2 unit
zucchini
1 bunch
thyme
2 unit
sweet potato
Not included in your delivery
olive oil
2 tsp
honey
½ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Pick the thyme leaves. Cut the potato (unpeeled) and sweet potato (unpeeled) into 1cm chunks. Cut the red onion into 3cm wedges. Cut the zucchini into 2cm chunks. TIP: Cut the veg to the correct size so they cook in the allocated time! Finely chop the garlic (or use a garlic press).
Spread the peeled & chopped pumpkin, potato, sweet potato, red onion and zucchini over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt and 1/2 the thyme and toss to coat. Arrange in a single layer and roast for 25-30 minutes, or until tender.
While the veggies are roasting, combine the garlic, honey, wholegrain mustard, a drizzle of olive oil, the remaining thyme and the water in a small bowl. Season with a pinch of salt and pepper and mix well. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the chicken thigh and cook for 10-14 minutes, turning occasionally, or until browned and cooked through. TIP: The chicken is cooked when it is no longer pink inside. Pour the honey-thyme sauce into the pan and turn to coat the chicken. Cook for 1-2 minutes, or until the sauce is bubbling and slightly thickened. Remove from the heat.
In a large bowl, combine the roasted pumpkin, potato, sweet potato, red onion, zucchini and baby spinach leaves. Crumble in 1/2 the fetta and toss to combine.
Thickly slice the honey-thyme chicken. Divide the roast veggie medley between plates and top with the chicken. Spoon any remaining sauce from the pan over the chicken. Crumble over the remaining fetta.
TIP: For kids, follow our serving suggestions in the main photo!
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