Honey & Mustard Chicken

Tender chicken breast coated in a light honey and mustard glaze, served with roasted potatoes and vegetables for a simple family dinner.

🔎 Equipment

Fan oven, large roasting tray, mixing bowl

🥘 Ingredients

• Chicken breast - 150 g
• Floury potatoes, cut into bite-sized chunks - 200 g
• Red pepper, cut into chunks - ½
• Red onion, cut into wedges - ¼
• Olive oil - 1½ tsp
• Clear honey - 1 tsp
• Dijon mustard - 1 tsp
• Dried mixed herbs - ½ tsp
• Freshly ground black pepper - To taste

👨‍🍳 Method

1. Preheat the oven to 200°C (180°C fan).
2. Place the potatoes into a large roasting tray, drizzle with half of the olive oil and toss to coat. Roast for 15 minutes.
3. While the potatoes are roasting, place the chicken into a mixing bowl. Add the remaining olive oil, honey, Dijon mustard, dried mixed herbs and freshly ground black pepper. Mix until the chicken is evenly coated.
4. Add the red pepper and red onion to the bowl and toss lightly to coat with any remaining glaze.
5. Remove the roasting tray from the oven and add the chicken and vegetables to the potatoes, spreading everything into a single layer.
6. Return to the oven and roast for 20–25 minutes, turning the potatoes and vegetables halfway through, until the chicken is cooked through and the potatoes are crisp and golden.
7. Serve immediately.

📊 Nutrition

🥗 Dietary Guide

Source