Step 1
Heat the oven to 200°C.
Step 2
In a large roasting dish, combine the leeks, potatoes, Brussels sprouts, garlic, melted butter, olive oil and thyme leaves. Toss everything together until the vegetables are evenly coated with the oil and butter mixture and then spread into a single layer.
Step 3
Nestle the chicken in amongst the vegetables.
Step 4
Combine the mustard with the cream and season generously with salt and freshly ground black pepper. Drizzle over the chicken.
Step 5
Place the pan in the preheated oven and bake for approximately 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 6
Serve the chicken and vegetables from the tray. Spoon over any collected pan juices.
Chef's Tip
One pan recipes are always a hit, particularly for those on washing up. This is great for a winter evening and as the season changes you can vary the vegetables to suit.
