Honey Mustard Chicken with New Potatoes, Parsnips and Tenderstem Broccoli
As regular readers will know, I love myself a traybake - hardly any washing up, hardly any effort but you always end up with a tasty dish with all the wonderful flavours mingling deliciously together as it cooks.
Honey and mustard is a classic combination and when you pair it with juicy chicken thighs topped with gorgeous crispy skin, sweet parsnips, tangy lemon and crunchy yet fluffy new potatoes, the result is an epic midweek meal sensation!
Honey Mustard Chicken with New Potatoes, Parsnips and Tenderstem Broccoli
Serves 2
Olive oil
2 parsnips, cut into battons
6-8 new potatoes
1 tbsp mustard
Juice 1 lemon
2 tbsp clear honey
4 fresh thyme sprigs, leaves picked
4 skin-on free-range chicken thighs
100g tenderstem broccoli
Heat the oven to 200ºC/180ºC fan/gas 6 and oil a large baking tin. Mix the wholegrain mustard, lemon juice, honey, thyme and plenty of salt and pepper in a bowl. Toss the chicken, potatoes and parsnips through the marinade, then spread out on the tray, making sure to give everything plenty of space, then bake for 30 minutes.
Drizzle the tenderstem broccoli with a little olive oil and add to the trays, tossing everything so the pieces all brown evenly. Cook for another 15 minutes until the chicken thighs, potatoes and parsnips are slightly blackened and caramelised, and everything is cooked through. Serve immediately with the juice from the tin.
Honey and mustard is a classic combination and when you pair it with juicy chicken thighs topped with gorgeous crispy skin, sweet parsnips, tangy lemon and crunchy yet fluffy new potatoes, the result is an epic midweek meal sensation!
Honey Mustard Chicken with New Potatoes, Parsnips and Tenderstem Broccoli
Serves 2
Olive oil 2 parsnips, cut into battons
6-8 new potatoes
1 tbsp mustard
Juice 1 lemon
2 tbsp clear honey
4 fresh thyme sprigs, leaves picked
4 skin-on free-range chicken thighs
100g tenderstem broccoli
Heat the oven to 200ºC/180ºC fan/gas 6 and oil a large baking tin. Mix the wholegrain mustard, lemon juice, honey, thyme and plenty of salt and pepper in a bowl. Toss the chicken, potatoes and parsnips through the marinade, then spread out on the tray, making sure to give everything plenty of space, then bake for 30 minutes.
Drizzle the tenderstem broccoli with a little olive oil and add to the trays, tossing everything so the pieces all brown evenly. Cook for another 15 minutes until the chicken thighs, potatoes and parsnips are slightly blackened and caramelised, and everything is cooked through. Serve immediately with the juice from the tin.
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