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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white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the red onion into wedges. Cut the zucchini and sweet potatoes (unpeeled) into 3 cm pieces. Peel and crush the garlic. Lastly, finely chop the parsley.
Place red onion, zucchini and sweet potato in a medium baking dish and drizzle with half of the olive oil. Toss to coat everything really well. Season with salt and pepper. Cook in the oven for 35-40 minutes.
Combine the honey, mustard, the remaining olive oil, the garlic and white wine vinegar in a medium bowl. Season with salt and pepper. Add the chicken thighs and set aside.
Meanwhile, heat a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side brushing with the remaining marinade as it cooks. Once the chicken is golden and sticky pour over any remaining marinade and transfer the pan to the oven for the final 8 minutes of the vegetable cooking time.
To serve divide chicken and vegetables between plates. Pour any excess honey and mustard sauce over the chicken and vegetables. Garnish with parsley.