Honey Mustard Chicken & Potato Tray Bake

Serves 4

Prep time: 15mins

Cooking time: 40 mins

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Ingredients

1 kg chicken thigh (bone in, skin on)
600 g Carb-Lite potatoes halved
1 red onion sliced
2 tbsp olive oil
½ handful fresh rosemary chopped
250 g green beans trimmed

Honey Mustard Sauce

2 tbsp dijon mustard
2 tbsp wholegrain mustard
3 tbsp runny honey
2 cloves of garlic crushed
1 tbsp apple cider vinegar

Instructions

Step 1
Heat the oven to 200°C.

Step 2
Prepare the Honey Mustard Sauce: In a small bowl, mix together the Dijon mustard, whole grain mustard, honey, garlic, apple cider vinegar and a good sprinkle of salt and pepper. Set aside.

Step 3
Season the chicken thighs with salt and pepper. Set aside.

Step 4
In a large bowl, toss the potatoes and red onion with olive oil, fresh rosemary, salt, and pepper. Spread the vegetables evenly on a large baking tray.

Step 5
Nestle the chicken thighs amongst the vegetables on the tray.

Step 6
Pour the honey mustard sauce over the chicken thighs, making sure they are well-coated. Drizzle any remaining sauce over the potatoes.

Step 7
Place the tray in the oven and bake for 40-45 minutes, or until the chicken is golden brown and cooked through, and the potatoes are tender.

Step 8
When the chicken is almost ready, bring a pot of water to the boil and cook the beans for a few minutes until bright green and just tender. Drain well.

Step 9
Remove from the oven and let it rest for a few minutes before serving. Serve the chicken with the roasted potatoes and onions, drizzle with any extra pan juices and tuck beans in alongside.

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