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 and remains moist as it cooks.
Ingredients
2 clove
garlic
700 g
chicken thigh
1
red onion
2
zucchini
800 g
sweet potato
1 bunch
parsley
Not included in your delivery
2 tbs
honey
2 tbs
seeded mustard
2 tbs
olive oil
2 tbs
white wine vinegar
Utensils
Cooking Steps
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.
