Mustard Chicken
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Mustard Chicken

Mustard Chicken

with Roasted Rosemary Sweet Potato & Greens

A classic combination of honey and mustard never goes amiss. We love the way these flavours caramelise in the oven, giving a crisp, saucy finish. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and fuses with the bed of pan-fried and roasted veggies.

Low Calorie
Not Suitable for Coeliacs
Naturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

2 unit

sweet potato

1 bunch


2 clove


1 tub

wholegrain mustard

1 packet

chicken thigh

1 unit


1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs


1 tsp

vinegar (white wine or red wine)

10 g



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2240 kcal
Fat19.6 g
of which saturates6.9 g
Carbohydrate43.9 g
of which sugars22.4 g
Dietary Fibre0 g
Protein41.6 g
Cholesterol0 mg
Sodium653 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Baking Paper
Baking Tray
Medium Bowl
Medium Pan
Paper Towel



Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time. Pick and finely chop the rosemary leaves. Place the sweet potato, rosemary, a drizzle of olive oil and a good pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake for 20-25 minutes, or until tender.


While the sweet potato is roasting, peel and crush the garlic. In a medium bowl, combine the honey, wholegrain mustard, vinegar, 1/2 of the garlic, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken thigh and toss to combine. Set aside

Get prepped

Slice the zucchini into 0.5cm rounds.

Cook the chicken

Heat a medium frying pan over a medium-high heat. Add the chicken thigh and cook, brushing with the remaining marinade, for 2 minutes on each side, until golden and sticky. Transfer to a second oven tray lined with baking paper and pour over any remaining marinade from the pan. Bake for 7-11 minutes, or until cooked through. TIP: The chicken is cooked through when it is no longer pink in the middle.

Cook the greens

While the chicken is baking, wipe out the frying pan. Return the pan to a medium-high heat with the butter and a dash of olive oil. Add the zucchini and remaining garlic and cook for 2-3 minutes, or until softened and fragrant. Add the baby spinach leaves and cook, stirring, for 1-2 minutes or until just wilted. Season with a pinch of salt and pepper.

Serve up

Divide the mustard chicken, rosemary sweet potato and the greens between plates. Drizzle with any excess mustard sauce from the tray.