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Recipes

One-Pan Honey Mustard Chicken Thighs with Roasted Veggies

This is the weeknight dinner that does all the hard work for you.

Our chicken thighs go into the oven coated in a sticky, tangy honey mustard glaze and come out golden, juicy, and absolutely mouthwatering.

Roasted right alongside seasonal kumara, carrot, and broccoli that soaks up all those incredible cooking juices.

One pan, one oven, 35 minutes, and dinner is on the table. You'll want to lick the tray clean.

Prep Time:

Cook Time:

Servings:

Chicken , Winter

Ingredients

Cooking Instructions

Preheat your oven to 210 degrees C. Line a large baking tray with baking paper.
Mix together the wholegrain mustard, honey, olive oil, garlic, apple cider vinegar, and thyme in a small bowl. Season with salt and pepper.
Place the chicken thighs on the prepared tray. Spoon over half the honey mustard glaze and turn to coat well.
Arrange the kumara, carrots, and red onion around the chicken on the tray. Drizzle with a little olive oil and season with salt and pepper.
Roast for 20 minutes. Remove the tray, add the broccoli florets, and spoon the remaining glaze over the chicken.
Return to the oven for a further 15 minutes until the chicken skin is golden and sticky and the vegetables are caramelised and tender.
Rest for 5 minutes before serving straight from the tray.