The classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the pan. 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.
1 unit
potatoes
½ unit
red onion
2 clove
garlic
½ tub
wholegrain mustard
1 packet
chicken thigh
1 block
fetta cheese
(Contains Milk;)
1 bag
baby spinach leaves
1 unit
zucchini
1 bunch
thyme
1 unit
sweet potato
olive oil
1 tsp
honey
¼ tsp
salt (for the chicken)
¼ tsp
salt (for the veggies)
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 (see ingredients list) into 3cm wedges. Cut the zucchini into 2cm chunks. Finely chop the garlic (or use a garlic press). TIP: Cut the veggies to the correct size so they cook in the allocated time!
Spread the potato, sweet potato, peeled & chopped pumpkin, onion and zucchini over two oven trays lined with baking paper. Drizzle with olive oil, sprinkle with the salt (for the veggies) and 1/2 the thyme and toss to coat. Arrange in a single layer and roast until tender, 25-30 minutes.
While the vegetables are roasting, combine the garlic, honey, wholegrain mustard (see ingredients list), salt (for the chicken), a drizzle of olive oil and the remaining thyme in a small bowl.
In a large frying pan, heat a drizzle of olive oil over a medium heat. When the oil is hot, add the chicken thigh and cook, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The chicken is cooked when it is no longer pink inside. Reduce the heat to low. Pour the honey-mustard sauce into the pan and turn to coat the chicken. Cook until the sauce is bubbling and slightly thickened, 1-2 minutes. Remove from the heat.
In a large bowl, combine the roasted veggies and baby spinach leaves. Crumble in 1/2 the fetta and toss to combine.
Thickly slice the honey-mustard chicken. Divide the roast veggie toss between plates and top with the chicken. Spoon any remaining sauce remaining in the pan over the chicken. Crumble over the remaining fetta.