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.
free range chicken breast
(ContainsRoyal Jelly, Bee Pollen, Propolis)
white wine vinegar
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