Thursday, November 22, 2018

Honey Mustard Chicken Tray Bake

The flavour combo of honey and mustard pairs perfectly with the chicken and veg. The flavours are subtle enough for the entire family to enjoy and best thing is it's all cooked using only one dish.

Honey Mustard Chicken Tray Bake
Serves 6

  • 3 large chicken breasts filleted
  • 600g baby poatoes cut into small cubes
  • 200g whole fresh green beans
  • 3 carrots peeled and cut into small chunks
  • 1/4 cup honey
  • 3 tablespoons wholegrain mustard
  • Salt and pepper for seasoning
  • 2 sprigs of thyme
  • Olive oil

1. Combine honey and mustard. Place chicken fillets in a shallow dish and coat in marinade. Cover and allow to marinate in the fridge for upto a day, or at least two hours.
2. Preheat oven to 210°c (190°c fanforced). Place potatoes, carrots and thyme sprigs in a large roasting dish or sheet pan. Coat in one tablespoon of olive oil and season with salt and pepper. Cook in oven for 40 minutes.
3. After 40 minutes, give the veg a toss and add green beans. Place chicken fillets ontop of veg and pour over excess marinade. Cook in oven for a further 30 minutes, or until veg is tender and chicken is cooked through.
4. Serve and drizzle chicken and veg with the sauce from the roasting pan. Optional- serve with extra veg and breadrolls.

xo Bec

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