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

Honey Mustard Chicken

with Roast Veggies

Read more

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.

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 Time55 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


red onion



400 g

sweet potato

1 clove


0.3 bunch


350 g

chicken thigh

Not included in your delivery

2 tbs

olive oil

1 tbs


1 tbs

seeded mustard

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2520 kJ
Fat28.3 g
of which saturates5.9 g
Carbohydrate43.5 g
of which sugars24 g
Dietary Fibre0 g
Protein39.8 g
Cholesterol0 mg
Sodium449 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

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.