HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Chicken
Honey Mustard Chicken

Honey Mustard Chicken

on a Bed of Roast Veggies

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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 and remains moist as it cooks.

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Preparation Time55 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 clove


700 g

chicken thigh


red onion



800 g

sweet potato

1 bunch


Not included in your delivery

2 tbs


2 tbs

seeded mustard

2 tbs

olive oil

2 tbs

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2250 kJ
Fat21.3 g
of which saturates4.9 g
Carbohydrate43.5 g
of which sugars24 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium446 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Baking Paper
Baking Tray
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare your ingredients, peel and crush the garlic, cut the red onion into wedges, cut the zucchini in half and then into 3 cm chunks, cut the sweet potato (unpeeled) into 3 cm chunks and finely chop the parsley.


Combine the honey, seeded mustard, half of the olive oil, the garlic and the white wine vinegar in a large bowl. Season with salt and pepper. Add the chicken thighs, toss to coat in the marinade and set aside while you put the vegetables in the oven.


Place the red onion, zucchini and sweet potato in a medium baking dish and drizzle with the remaining olive oil. Season with salt and pepper. Toss to coat everything really well. Cook in the oven for 40 minutes or until golden and soft.


Halfway through cooking the vegetables, heat a medium frying pan over a medium-high heat. Add the chicken thighs in two batches and cook for 2 minutes on each side, brushing with the remaining marinade as it cooks. Once the chicken is golden and sticky, transfer to the lined oven tray and pour over any remaining marinade. Cook the chicken in the oven for the final 10 minutes of the vegetable cooking time.


To serve, divide the chicken and vegetables between plates. Pour any excess honey and mustard sauce from the baking tray over the chicken and vegetables. Garnish with the parsley.