HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Mustard & Rosemary Chicken
Sticky Mustard & Rosemary Chicken

Sticky Mustard & Rosemary 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:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsSulphitesMilk

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 bunch


2 clove


2 unit


1 bag

green beans

½ unit


1 tub

Dijon mustard


1 packet

chicken thigh

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)0 kJ
Energy (kJ)2610 kJ
Fat26.6 g
of which saturates8.8 g
Carbohydrate46.1 g
of which sugars18.1 g
Dietary Fibre0 g
Protein43.9 g
Cholesterol0 mg
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
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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 potato is 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.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.


In a small bowl, combine the Dijon mustard, water, rosemary, honey, 1/2 the garlic and a pinch of salt and pepper.


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 honey 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, sticky mustard and rosemary sticky chicken and veggies between plates. Serve with the lemon wedges.