Oven-Baked Creamy Dijon Chicken
with Roasted Pumpkin-Potato Toss
- Milk
Let the oven do the heavy lifting with this creamy traybake. The succulent chicken and sweet, caramelised pumpkin are draped in a silky mustard sauce that’s the perfect balance of tangy and rich. It’s a one-dish wonder that brings all the comfort with none of the kitchen stress.
Ingredients
1
Brown Onion
330 g
Chicken Thigh
1 packet
Dijon Mustard
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parsley
2
Potato
1 packet
Peeled & Chopped Pumpkin
1 sachet
Aussie Spice Blend
1 sachet
Vegetable Stock Pot
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into large chunks.
• Slice zucchini into thick rounds.
• Cut brown onion into thick wedges.
• Place prepped veggies and peeled & chopped pumpkin in a large baking dish. Drizzle with olive oil, season with salt and toss to coat.
• Place chicken thigh on top of veggies, then drizzle with olive oil and sprinkle with Aussie spice blend, turning to coat.
• Bake until veggies are just tender, 20 minutes.
TIP: If your baking dish is crowded, divide between two dishes.
• Remove baking dish from oven, then add light cooking cream, Dijon mustard and stock concentrate. Toss to combine. Season with pepper.
• Bake until cream has slightly thickened and chicken is cooked through, a further 5-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside!
• Divide oven-baked creamy Dijon chicken between plates.
• Spoon over any remaining sauce from baking dish.
• Tear over parsley to serve. Enjoy!
