You’re going to love this succulent chicken coated in an irresistible honey mustard sauce. We’ve paired it with crunchy veggies and fancy almond potatoes for a meal that’s dressed to impress. Bon Appetit!
Always refer to the product label for the most accurate ingredient and allergen information.
slivered almonds(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil and a generous pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. Sprinkle with the slivered almonds and bake until golden, 5 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potatoes are roasting, pick the rosemary leaves and finely chop. Finely chop the garlic (or use a garlic press). Thinly slice the carrot into half-moons. Trim the green beans. Slice the lemon (see ingredients list) into wedges.
In a small bowl, add the Dijon mustard, water, rosemary, honey, 1/2 the garlic and a pinch of salt and pepper. Mix well to combine.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken thigh on both sides with a pinch of salt and pepper. Add the chicken thigh to the pan and cook, turning occasionally, until browned and cooked through, 10-14 minutes. Reduce the heat to medium and pour in the mustard mixture and cook until thickened, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot and green beans and cook until softened, 6-7 minutes. Add the butter, baby spinach leaves, remaining garlic and a pinch of salt and pepper and cook until just wilted, 2 minutes.
Divide the roasted almond potatoes, mustard and rosemary sticky chicken and veggies between plates. Serve with the lemon wedges.