Sticky Mustard & Rosemary Chicken
with Roasted Potatoes- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1
Lemon
1 packet
Rosemary
330 g
Chicken Thigh
1
Beetroot
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Dijon Mustard
2
Carrot
1
Potato
1 sachet
Garlic & Herb Seasoning
Cooking Steps
Preheat the oven to 240°C/220°C fan forced. Cut the potato and carrot into bite-sized chunks. Cut the beetroot into small chunks. Place the potato on a lined oven tray, and place the carrot and beetroot on a second lined oven tray. Drizzle both trays with olive oil and season with salt. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, pick and finely chop the rosemary leaves (see ingredients). Slice the lemon (see ingredients) into wedges. Heat a large frying pan over a medium-high heat. Cook the slivered almonds until toasted, 3-4 minutes. In a medium bowl, combine the chicken thigh, garlic & herb seasoning, rosemary (see ingredients), and a drizzle of olive oil. Toss to combine. TIP: Hold the rosemary stalk in one hand and run your fingers down the stalk with the other to remove the leaves easily!
In a small bowl, combine the Dijon mustard (see ingredients), a generous squeeze of lemon and olive oil, salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-12 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour! Remove the pan from the heat and add honey and the water. Toss to coat.
When the veggies are done, add the baby spinach leaves to the beetroot and carrot and toss to wilt. Drizzle the mustard dressing over the roast veggies and toss to coat.
Divide the roasted almond potatoes, honey rosemary chicken and mustard veggies between plates. Sprinkle the almonds over the veggies. Serve with the remaining lemon wedges.
