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

Honey-Mustard Chicken

with Golden Roast Vegetables

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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 to chicken.


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 difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 unit

red onion

2 unit


1 packet

peeled pumpkin

1 tub

wholegrain mustard


2 clove


1 packet

free range chicken breast

1 bunch


Not included in your delivery

olive oil

2 tbs


2 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2020 kJ
Fat19.3 g
of which saturates4.6 g
Carbohydrate29 g
of which sugars23.1 g
Dietary Fibre0 g
Protein44.9 g
Cholesterol0 mg
Sodium375 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Peel and crush the garlic. Slice the red onion into 1.5 cm thick wedges. Chop the zucchini into 2 cm chunks. Chop the peeled pumpkin into 2 cm chunks. Pick the parsley leaves .


Place the red onion, the zucchini and the pumpkin on the first oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 25-30 minutes, or until golden and tender.


While the veggies are cooking, combine the honey, wholegrain mustard, garlic, white wine vinegar and a drizzle of olive oil in a large bowl. Season with a pinch of salt and pepper. Add the free-range chicken breast and toss to coat the chicken.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the marinated chicken breast and cook for 2 minutes on each side, brushing with the marinade, until browned (reserve the remaining marinade in the bowl). TIP: Searing the chicken in a pan before baking in the oven helps it caramelise.


Transfer the chicken breast to the second oven tray lined with baking paper and pour over any remaining marinade. In the last 14 minutes of vegetable cooking time, place the chicken in the oven and bake until cooked through. TIP: The chicken is cooked when it is no longer pink inside.


Divide the honey-mustard chicken and the golden roast vegetables between plates and sprinkle with parsley. Pour over any excess honey-mustard sauce from the baking tray