Honey Mustard Chicken
on a Bed of Roast Veggies
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
red onion
1
zucchini
400 g
sweet potato
1 clove
garlic
⅓ bunch
parsley
2
chicken thigh
Not included in your delivery
2 tbs
olive oil
1 tbs
honey
1 tbs
seeded mustard
1 tsp
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the red onion into wedges, the zucchini into 3 cm thick half moons and the sweet potato into 3 cm pieces (unpeeled). Peel and crush the garlic, and finely chop the parsley.
Place red onion, zucchini and sweet potato on the baking paper lined oven tray and drizzle with half of the olive oil. Toss to coat everything really well. Season with salt and pepper. Cook in the oven for 35-40 minutes.
Meanwhile, combine the honey, seeded mustard, the remaining olive oil, the garlic and white wine vinegar in a medium bowl. Season with salt and pepper. Add the chicken thighs and coat in the marinade.
Heat an ovenproof medium frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side brushing with the remaining marinade as it cooks. Once the chicken is golden and sticky pour over any remaining marinade and transfer the pan to the oven for the final 8 minutes of the vegetable cooking time.
To serve, divide the honey mustard chicken and vegetables between plates. Pour any excess honey and mustard sauce over the chicken and vegetables. Garnish with the parsley.
