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ModOz Recipes
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
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

1 packet

slivered almonds

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

2 bunch

rosemary

2 clove

garlic

2 unit

carrot

1 bag

green beans

½ unit

lemon

1 tub

Dijon mustard

1 packet

chicken thighs

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

water

1 tbs

honey

20 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the roasted almond potatoes, mustard and rosemary sticky chicken and veggies between plates. Serve with the lemon wedges.