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.
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/ Serving 5 people
/ Serving 5 people
free range chicken thighs
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and crush the garlic and cut the red onion into wedges. Cut the zucchini in half lengthways and then into 3 cm chunks. Remove the pumpkin skin and cut the pumpkin into 3 cm chunks.
Combine the honey, wholegrain 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 pumpkin 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 large 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 they cook. Once the chicken is golden and sticky, transfer to a 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.