Herb and Mustard Chicken
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Herb and Mustard Chicken

Herb and Mustard Chicken

with Parsley Crushed Potatoes and Sauteed Cabbage

The secret to this dish is in the classic combination of flavour rich ingredients including Dijon mustard and herbs. Accompanied by herby crushed potatoes and sauteed cabbage, it’s wholesome and warming - perfect for a cool Autumn evening.

Low Calorie
Not Suitable for Coeliacs
Naturally Gluten-Free

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.

Preparation Time40 minutes
Cooking Time


Serving amount

1 bunch


1 unit


1 bunch


1 clove


1 packet

chicken thigh

400 g


1 unit


1 tub

Dijon mustard

1 bag

shredded red cabbage

Not included in your delivery

olive oil

¼ tsp

salt (for the chicken)

2 tsp


1 tbs


1 tbs

balsamic vinegar

¼ tsp


10 g


¼ tsp

salt (for the dressing)


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2150 kcal
Fat18 g
of which saturates6.7 g
Carbohydrate40.2 g
of which sugars14.2 g
Dietary Fibre0 g
Protein41.6 g
Cholesterol0 mg
Sodium456 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Chopping board
Small Bowl
Large Pan
Baking Dish


Get prepped

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Pick the thyme leaves. Peel and crush the garlic. Pick and roughly chop the parsley leaves. Slice the carrot (unpeeled) into 0.5 cm thick batons. Place the chicken thighs on an oven tray lined with baking paper. Add the thyme, garlic, a drizzle of olive oil, salt (for the chicken) and a pinch of pepper. Toss to coat. Transfer to the oven to cook for 20-22 minutes, or until cooked through.

Boil the potatoes

While the chicken is cooking, cut the potatoes (unpeeled) into 2 cm chunks. Place the potatoes in the saucepan of boiling water and cook for 15 minutes, or until tender. Drain and return to the saucepan. Gently crush with a fork, cover to keep warm and set aside.

Make the herb and mustard sauce

While the potatoes are cooking, juice the lemon. In a small bowl, combine 1/2 the parsley leaves, lemon juice (1 tbs for 2 people / 2 tbs for 4 people), the Dijon mustard, honey and water (check ingredients list for amount). Add a drizzle of olive oil and the salt (for the dressing) and mix to combine. After the chicken has been cooking for 10 minutes, spoon 1/2 the sauce over the chicken and return the tray to the oven to cook for the remaining 10-12 minutes.

Saute the cabbage

While the chicken finishes cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the shredded red cabbage and carrot to the pan and cook for 3-4 minutes, or until slightly softened. Add the balsamic vinegar and sugar and reduce the heat to low. Cook for a further 3-4 minutes, or until completely softened.

Finish the potatoes

Heat the butter in a small microwave safe dish for 10 second bursts, or until melted. Top the potatoes with the butter and remaining parsley. Season to taste with a pinch of salt and pepper.

Serve up

Divide the parsley crushed potatoes and sauteed cabbage between plates. Top with the herb and mustard chicken. Spoon the remaining sauce over the chicken.