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Mustard & Rosemary Sticky Chicken

Mustard & Rosemary Sticky Chicken

with Almond Potatoes

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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!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 packet

slivered almonds

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

2 bunch


2 clove


2 unit


1 bag

green beans

½ unit


1 tub

Dijon mustard

1 packet

chicken thighs

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs


1 tbs


20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2610 kJ
Fat26.6 g
of which saturates8.8 g
Carbohydrate46.1 g
of which sugars18.1 g
Protein43.9 g
Sodium322 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.